Pizza

From the kitchen of: Dawn Corbin
1 pkg. Rapid Rise Yeast
1 c. very hot tap water
1 tsp. Sugar
1 tsp. salt
1/4 c. olive oil
2 1/2 c. flour
6 to 8 oz. can of pizza sauce
12 oz. Mozzarella cheese grated
Toppings of your choice
suggested toppings cooked sausage, pepperoni, onions chopped, green peppers, black olives, mushrooms sliced
Note: The more toppings you use the smaller quanity of each you should use.You don't want more toppings than cheese.

Directions:
In Small bowl combine sugar, salt and yeast with 1 cup of flour; mix well with wire whip set aside.
In large mixing bowl or mixer bowl, combine hot water and olive oil. Add flour mixture;beat on low speed with wire whip or by had if you don't have wire whip attachment. Add the remaining flour , blend with dough hook, or by hand till it forms a soft ball. Place dough in an oiled bowl; let rise 30 minutes for a thick crust, for thin crust only 5 minutes.
Preheat oven to 425 degrees F. Use olive oil to generously grease the pan.
Make dough into a ball and place in center of pan, gently spread it out to sides evenly pushing from the center out I work it clockwise and just keep going around till it reaches the sides of the pan. If you don't have a round pizza pan and are using a cookie sheet, you can mold the ball of dough into a rectagular shape and work it the same way to cover the pan. Cover generously with sauce, Top with cheese and add topings allowing some cheese to be visable, or you can put toppings under the cheese if you want cheese to brown, but then you will not know what is where, since I like to have pieces with onion and some without I want to know where the different toppings are so I like them on top of the cheese.
Bake on bottom rake of oven for 15 to 25 minutes depending on how many toppings you added it will take longer to completely cook and brown cheese and the crust on the edge should be browned nicely. Allow to cool slightly before cutting for easier cutting.
This goes nicely with Stuffed Mushrooms & a tossed salad.