Pizza dough

i always laugh at the many substitutes I've ssen for pizza crust, presented as "healthy substitutes" for real pizza crust. The problem is, all the substitutes are shapes of bread, and so is pizza crust. Some substitutes are thinner than others, and I don't advocate thick crusts pizza crust nor huge rims, but real pizza dough can be made thin, too, and can be made with whole grains and other healthy ingredients no different than those in pita bread, bagels, or other crust substitutes. For those who weren't aware, pizza dough is just bread dough that has only been risen once instead of twice, and as far as health goes, I find it helpful to eat things that take a few minutes longer to make: while I'm cooking, I'm far less likely to munch.

So, take your favorite bread recipe, let it rise once until double (typically 1/2 hr to 1 hr unless the house is chilly or the yeast a bit old; heat oven to 250, turn it off, and place dough in ceramic or metal bowl inside as the oven cools to hurry it along), and follow recipe instructions for topping and baking: typically lightly spray pan, top, and bake about 20 minutes; more if there are lots of toppings.

To improve crust flavor (which may satisfy the taste buds with less toppings), sprinkle the pan or the dough with garlic powder, oregano, and/or thyme, or mix it into the dough as you are spreading it in the pan.

I'll post my favorite pizza recipe next time