NO, not from Pizza Hut. And no, not a Pillsbury ‘pizza’ crust,which tastes like baked glue. Homemade dough/crust. No rising time. Just thirty minutes start to finish (plus five minutes to cool down a little).

Here is how you do it. First preheat oven to 450 degrees.

Now put one cup of warm water in bowl. This should be 110 degrees. (If you aren’t good at guessing, buy a thermometer). Add one package of active dry yeast and one teaspoon of sugar. Mix with a wooden spoon. Let it sit for ten minutes till it gets foamy.

There is ten minutes, twenty to go. Now add 2 1/2 cups of bread flour (you can use all purpose, but it won’t be as good). Two tablespoons olive oil and one teaspoon salt. Mix this all together either by hand or with a mixer with a dough hook. Just a couple of minutes. Let rest in bowl for five minutes.

Lightly flour a counter surface, dump dough on counter and spread or roll it into a twelve inch round or a rectangle if you prefer. Put on pizza pan or baking sheet. Make edges a little higher so the sauce and cheese don’t run over.

Spread with pizza sauce. I use Contadina squeeze bottle and it is just fine. Add shredded Mozarella cheese and whatever toppings you like. I like mushrooms, olives, onion and green pepper. During the five minute dough rest period, you could saute the onions/mushrooms in a pan to soften them, but it isn’t really necessary. Just use canned sliced mushrooms. And a can of sliced olives. You can also buy pepperoni all neatly sliced.

Another good topping is just fresh basil leaves, whole or torn and spread around. If you like garlic, squeeze some here and there, or mince it up very fine and sprinkle on top.

Bake for fifteen minutes until browned and bubbly. There, that is 30 minutes.

If you can stand it, let it sit for five minutes before you slice it.