1 (1/4-ounce) package active dry yeast
1 cup warm water (105°F to 115°F)
2 1/4 to 2 3/4 cups bread flour or all-purpose flour
2 teaspoons coarse salt
2 tablespoons olive or vegetable oil
1 to 2 teaspoons finely chopped fresh garlic
1 tablespoon olive oil
1 tablespoon sesame seed
1/2 teaspoon coarse ground pepper
chopped cooked vegetables and meat
Dissolve yeast in warm water in large bowl; let stand 5 minutes. Stir in
1 1/2 cups
flour, 2 teaspoons coarse salt, 2 tablespoons oil and garlic; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in greased bowl; turn greased-side up. Cover; let rise in warm place until double in size (about 1 hour). (Dough is ready if indentation remains when touched.)
Punch down dough; divide in half. Let stand 10 minutes.
Heat oven to 425°F.
Lightly flour hands; press one portion dough into 12-inch circle on greased 12-inch pizza pan or baking sheet. Repeat with remaining dough. Brush crusts with 1 tablespoon olive oil. Sprinkle with sesame seed and pepper.
Bake on lowest rack of oven for 10 minutes. Remove from oven; add your choice of toppings. Continue baking for an additional 10 to 15 minutes or until crust is lightly browned on edges.
Pizza crust can be served as a crisp cracker bread by omitting the toppings. Sprinkle with 1 teaspoon coarse salt along with the sesame seed and pepper.