Name: Pizza Crust
Total time: 2 hours 5 minutes (includes 2-hour hands-off rise time)
Yield: Makes two 16-ounce balls of dough; each ball of dough makes 1 cookie-sheet-size pizza
Ingredients: 3 3/4 cups all-purpose flour; 2 1/2 teaspoons instant or other active dry yeast; 2 1/2 teaspoon salt; 3/4 teaspoon sugar; 1 1/3 cups water, room temperature; Olive oil, for greasing

I love Jim Lahey's crust because it's thin, crispy, and so very reliable. I can't ever remember a night where it didn't work. When we're feeling healthy, we replace the white flour with whole wheat flour-if you want to be sneaky about it with the kids, you can start by just replacing half with whole wheat flour. We usually use one ball of dough for one dinner and then freeze the extra for another dinner later. To thaw, remove from freezer about two to three hours before using and work it with your hands if it's still stiff.

Recipe notes

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