Pizza Crust Rapido

¾ cup self-rising flour

¾ cup all-purpose flour

½ teaspoon salt

½ cup plus, 1 tablespoon lukewarm water

1 tablespoon olive oil, plus 2 more tablespoons for painting crust

1. Preheat oven to 425*.
2. Thoroughly mix flours and salt.
3. Mix water and 1 tablespoon olive oil, either by hand or by pouring into processor while motor is running.
4. Remove dough and knead by hand until smooth, 2 to 3 minutes. Let dough rest 5 to 10 minutes before rolling out and placing in pizza pan or on baking sheet in a 12-inch circle. Paint with olive oil.
5. Bake 10 minutes. Apply toppings to pizza immediately and bake 5 to 10 minutes. 

Pizza Margherita

1 12-inch pizza crust, prebaked

4 teaspoons olive oil

2 heaping cups grated mozzarella cheese

2 large tomatoes or 6 Italian plum tomatoes, sliced

¼ cup chopped fresh basil or 1 heaping tablespoon dried

1. Preheat oven to 425*
2. Brush prebaked pizza crust with olive oil and sprinkle with all but ¼ cup of the mozzarella
3. Place tomato slices over cheese; sprinkle over remaining mozzarella on top.
4. Sprinkle with basil over topping and bake pizza until nicely browned.