Pizza crust

1 package (2 1/4 tsp) active dry yeast
1 tsp sugar
1 cup warm water
2 1/2 cups plain (AP) flour
2 tbsp oil
1 tsp salt

In a large bowl, dissolve yeast and sugar in water. Let stand until creamy (about 10 minutes). Stir in salt, oil, and flour. Beat until smooth. Let rest for 5 minutes. Turn out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan. Spread out with hands. Spread on sauce and toppings and bake in a preheated (450F/230C/gas 8) oven for 15-20 minutes or until golden brown. Let stand for 5 minutes before slicing.

This recipe makes between 1 and 4 pizza crusts, depending on how big and how thick you want them.

This dough can be frozen in balls after the resting stage, flattened out and frozen raw, baked for 5 minutes then frozen, or they can be baked for 10 minutes with sauce and toppings and frozen.

When baking from frozen:
If dough is a ball or flattened out and frozen raw, let thaw in refrigerator overnight before using.
If dough is baked for 5 minutes, thaw slightly (~10-20 minutes at room temperature), add toppings, and bake as usual.
If baked for 10 minutes with sauce and toppings, place in oven straight from freezer and bake for 10-20 minutes, or until crust is golden brown and cheese (if using) is bubbly. Let stand 5 minutes before slicing.