Skillet Pizza Crusts

Individual pizza crusts that freeze great and bake up crisp and light.

• Ready In: 1 hr 15 mins
• Serves: 10
• Yields: 10 crusts

Ingredients

• 3  teaspoons dry active yeast
• 1  teaspoon sugar
• 3⁄4 cup warm water (105 to 115 degrees)
• 1 1⁄2 cups all-purpose flour
• 1 1⁄2 cups whole wheat flour
• 1  teaspoon salt
• 1⁄2 cup warm water (105 to 115 degrees)
• 2  tablespoons olive oil

Directions

1. Combine first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
2. Combine yeast mixture, flour, and next 3 ingredients in a large bowl, stirring until well blended.
3. Turn dough out onto a lightly floured surface, and knead 5 minutes. Place in a bowl coated with cooking spray, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until dough is doubled in bulk.
4. Punch dough down, and knead lightly 4 or 5 times. Divide dough into 10 equal portions; roll each portion into an 8-inch circle.
5. Cook each round on 1 side in a non-stick 8-inch skillet coated with cooking spray over medium heat about 2 minutes or until dough rounds are lightly browned. Cool crusts, and freeze in an airtight container up to 6 months.