My friend Asher shared her pizza crust recipe with me years back, but I’m just now beginning to experiment with baking. It’s great getting sticky and covered in flour, and it’s not nearly as finicky as I suspected. I’m very pleased with the difference it’s made from using store-bought crusts.
2 cups flour + (one cup of warm water mixed with 1/2 teaspoon of yeast) + 3/4 teaspoon of salt in a sturdy food processor for 2 minutes. Separate in half (it’s sticky; use lots of flour to keep it from sticking to your fingers) into two bowls coated in olive oil, cover and let sit for one hour. Preheat oven to 550 degrees (or however high your oven goes) with a stone. Sprinkle semolina on paddle and press dough out into a shape. Add toppings of choice and bake for six minutes or until desired crust-crispness.