friday night pizza

1/2 sugar
1 cup warm water
2 1/2 tsp yeast
2 tbsp olive oil
1 tsp salt
2 cups all-purpose flour
1/2 cup whole wheat flour
reserved when kneading the dough
1/2 cup all-purpose flour
1 can ready made pizza sauce
mozzarella cheese
1-2 cups, shredded
additional pizza toppings
optional, but could include ingredients such as olives, sun dried tomatoes, olives, mushrooms, etc.
When our daughters were little, it became a Friday night tradition to turn our kitchen into a pizzeria. The dough takes a little practice, but other than time for the dough to rise, this recipe is quick, easy and extremely popular with children. This recipe is for thin crust pizza. If you like a thicker crust, simply double the quantities. You can also use pesto in place of tomato sauce. Pesto sauce with goat cheese is a match made in heaven. You may never order pizza delivery again!
In a large bowl, dissolve sugar into one cup of warm (body temperature) water. Sprinkle yeast lightly over the top of the water, and let sit for about 5 minutes.
Add the olive oil, salt, and the all-purpose and whole wheat flour, one cup at a time. Stir with a spoon until the flour is incorporated; it will be a little sticky.
Turn the dough onto a lightly floured surface and knead for about 5 minutes. When the dough holds together in a ball, transfer to cookie sheet and cover with a warm, damp dish towel. Place in a warm location and let the dough rise for at least an hour.
Heat oven to 425-450°F and lightly grease two 16" pizza pans or cookie sheets. Divide the dough in two and roll each piece into about a 10" circle. Pick the dough up and stretch over your fists until it is the right size for the pan. This may take some practice but you will get it after a few pizzas. You can also use the roller for the whole thing.
Cover each pizza with desired amount of pizza sauce and shredded cheese. Add any other toppings of your choice. Put in oven for about 10 minutes, until crust is browned and cheese is bubbly and lightly browned.
source: This recipe was adapted from Dad's Own Cookbook by Bob Sloan.