Homemade pizzas

In a large mixing bowl, combine 1.25 cups of flour, the yeast, and salt; add warm water and oil. Beat together until combined. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover; let rest for 10 minutes. Use to make any kind of bread (2 risings; you can use a bread machine for a full loaf or for just the first rising and then shape into a loaf or rolls and let rise for 1 hour before baking at 375 F), Thin-Crust Pizzas, Pan Pizzas, Mini Pizzas, or Calzones.

Preheat oven to 425 F. Grease two large baking sheets. If desired, sprinkle with cornmeal. On a lightly floured surface, roll each dough half into a 13-inch circle. Transfer dough circles to prepared pans. Build up edges slightly; prick dough with a fork. Do not let rise. Bake about 10 minutes or until light brown. Spread pizza sauce onto hot crusts and top with desired meat, vegetables, and mozzarella cheese. Bake about 10 minutes more or until bubbly. Cut each pizza into eight wedges.

Grease two large baking sheets. If desired, sprinkle with cornmeal. On a lightly floured surface, roll each dough half into an 11-inch circle. Transfer dough circles to prepared pans. Build up edges slightly. Cover and let rise in a warm place until nearly double (30 to 45 minutes). Meanwhile, preheat oven to 400 F. Prick dough with a fork. Bake for 10 to 15 minutes or until light brown. Spread pizza sauce onto hot crusts and top with desired meat, vegetables, and mozzarella cheese. Bake about 10 minutes longer or until bubbly. Cut each pizza into eight wedges.

Preheat oven to 425 F. Grease two large baking sheets. If desired, sprinkle with cornmeal. Divide each dough half into four portions. On a lightly floured surface, roll each dough portion into a 6-inch circle. Transfer dough circles to prepared pans. If desired, build up edges slightly. Prick dough with a fork. Do not let rise. Bake about 8 minutes or until light brown. Spread pizza sauce onto hot crusts. Top with meat, vegetables, and mozzarella cheese. Bake about 5 minutes more or until bubbly.

Preheat oven to 375 F. Grease two large baking sheets. If desired, sprinkle with cornmeal. On a lightly floured surface, roll each dough half into a 13-inch circle. Transfer circles to prepared pans. Spoon half of a 15-oz can of pizza sauce and meat onto half of each circle to within 1 inch of edges. Sprinkle sauce with vegetables and mozzarella cheese. Fold dough circles in half, enclosing filling. Seal edges by pressing with tines of a fork. Prick tops; brush tops with milk. If desired, sprinkle with Parmesan cheese. Bake for 30 to 35 minutes or until crust is brown. Cut each into three wedges. Serve with extra sauce.