This is for a thin crust so no rise time and it's easier to get cooked through. I have a commercial mixer (amazing what you can find in someone's barn!) so I usually make this batch X 10 and let the mixer do the kneading for me. Once it comes off the hook I divide it into however many portions, lightly brush them with olive oil, wrap tightly in saran wrap, then again in foil, and freeze for later. Sometimes frozen dough rises poorly but this isn't really mean to rise anyway. Pizza crust 2 1/4 t yeast 1/4 t sugar 3/4 c hot water (I just use hot tap) 1 3/4 c flour 1/2 t salt Put hot water in medium mixing bowl, then add yeast and sugar. I give it a gentle stir or two just to make sure the yeast is all wet. Let it sit for 8-10 minutes. Go mix your flour and salt and then pour over the yeast mix, mix well. Towards the end you'll probably need to use your hand to get it all incorporated, then put on lightly floured surface and knead for about 2 minutes. If you have a pizza stone, put the dough on it and roll it out. I don't so I just do this on the countertop. Roll out fairly thin to cover a large pizza pan. At this point I take olive oil and lightly coat the top side, then flip it over so the oiled side is on the bottom of a perforated pizza pan. That's how you do focicca and I like the way it makes the bottom go golden and crispy. You can skip that and just toss it on the pan if you'd prefer. Cover with pizza sauce and whatever else you wanna throw on there. I'm still getting the temperature and time figured out. The amount of toppings makes the time too variable (the Mr puts so much on that his side is nearly 4" thick) Anywhere from 350 for half an hour to 500 for ten minutes seems to work. I did this a couple of times out on the wood grill just to see if I could, and it turned out good although it smelled like mesquite. Pizza sauce Take about 16 oz of tomato sauce and put it in a saucepan over medium low heat. You want to cook it down a bit so it's a little thicker. If you have tomato paste you can use 1 part paste to 2 parts sauce and skip the reduction, but I don't usually can paste. Add in a teaspoon or two of oregano, basil, marjoram, garlic, onion (dried or fresh minced depending on what you have), little salt and pepper, about a teaspoon of sugar and a few tablespoons of olive oil. Voila!