Amazing Pizza Crust Recipe

As promised to the Tuesday Night Food Storage Group, here is the "never-failed-yet" pizza crust recipe. I LOVE how everything dumps together, then just stir and let rise 10 minutes! Yes! Use this for breadsticks, calzones, pot pie pockets, etc.....

I usually double this recipe for a family of 5.

Super Speedy Pizza Crust

2 ¾ to 3 cups flour
1 c warm water (120° to 130°)
1 pkg (2 ¼ tsp) active dry yeast (note: does not have to be quick-rise yeast)
1 TBS vegetable oil
¼ tsp salt

In a mixing bowl, combine 2 cups of flour, yeast and salt. Add water and oil; beat until smooth. Add enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10 minutes. Tear off small pieces and roll into breadsticks -OR- for pizza crust- Divide dough in half. Press each half into a greased 15x10x1 baking pan. Prick dough generously with a fork. Bake at 425° for 12-16 minutes or until crust is lightly browned. Spread sauce over crust and add toppings. Bake 8-10 minutes longer.