QUICK LOOK	
Prep: 10 minutes	
Baking time: 10 minutes	
Assembly: 10 minutes
TOTAL TIME: 30 minutes	
Yield: 1 cookie-sheet size pizza crust (12 x18), 12 calzones, 12 pizza wheels, 9 flat breads

Ingredients

• 1 cup hot water
• 2-¼ teaspoons yeast
• 2 Tablespoons cooking oil
• 1 teaspoon sugar
• 2 cups flour
• 1 teaspoon salt

Instructions

Cookie-sheet Pizza 

1. PREHEAT oven to 475°
2. COAT a 12×18 inch cookie sheet with non-stick cooking spray.
3. ADD hot water and yeast to a KitchenAid mixing bowl or large mixing bowl. Stir in the sugar and oil. Add the flour and salt into the yeast mixture. Mix well, adding more flour if necessary to make a smooth, workable dough.
4. ROLL OUT with a French rolling pin and place in pan.  Poke the dough with a fork. 
5. BAKE for about 6 minutes until dough is set but not brown.
6. MELT a tablespoon of butter and 1/8 teaspoon of garlic powder together. Remove dough from the oven.  Put garlic butter on the crust then the pizza sauce, 2 cups mozzarella cheese and 1-cup parmesan cheese and other toppings.
7. BAKE AGAIN until the cheese is melted and beginning to brown.  Use a large metal spatula to transfer the pizza to a cooling rack to prevent the crust from becoming soggy.

Calzones

1. PREHEAT oven to 475°. Place an upside-down cookie sheet in the oven on the middle rack.
2. DIVIDE the pizza dough the dough in half, then continue dividing in halves until you have 12 pieces. Roll or press the dough in to circles. Place a bit of sauce and desired toppings and cheese in the calzone. Press the edges together to seal them. Brush the tops of the calzones with melted garlic butter.
3. PLACE the calzones carefully on a piece of parchment paper. Open the oven door and slide the parchment paper with the calzones onto the heated cookie sheet.
4. BAKE until golden brown. About 12 minutes.

Pizza Wheels

• PREHEAT oven to 475°. Place an upside-down cookie sheet in the oven on the middle rack.
• DIVIDE the pizza dough into 2 pieces. Roll one piece of dough at a time into a rectangle. Spread with a thin layer of pizza sauce. Add cheese and other toppings. Set aside a bit of cheese to sprinkle on the pizza wheels if desired. Slice the dough into 1-inch rounds.
• SPACE the pizza wheels 3 to 4 inches apart on a piece of parchment paper.
• PRESS the rolls gently using flat fingers the give them a uniform thickness. Sprinkle with cheese if desired.
• OPEN the oven door and slide the parchment paper with the pizza wheels onto the heated cookie sheet.
• BAKE until golden brown.

Grilled or Baked Flat Bread

• DIVIDE dough into 9 pieces
• DOUGH will puff up if you make it into rounds like rolls then roll it out without turning it over.
• ROLL and stretch the dough but keep it positioned with face-side up. Once it is rolled out it, place it on the grill or baking sheet right side up then, like magic, it will puff up. (It is important to keep the side of the dough ball that was touching the pan on the bottom so the flat bread will puff properly.)
• GRILL: Brush excess flour from flat before grilling or baking.
• BAKE: 475° on a preheated, parchment covered, upside-down cookie sheet in the oven on the middle rack.

For the cheese, buy large bags of mozzarella and Parmesan cheese from Costco. Put 2-cup portions of mozzarella cheese into sandwich bags and 1-cup portions of Parmesan cheese into sandwich bags. Place the filled sandwich bags in gallon-size zip bags and freeze. Use one bag of each kind of cheese for each recipe of pizza dough (a 2 to 1 ration of mozzarella to Parmesan) To break the cheese apart, give the frozen bags of cheese a quick slam with a meat pounder.