- knead for 3-5 minutes

- divide dough and lightly oil, cover with plastic wrap

- rest until doubled (we usually do this on the stovetop while the oven preheats, so the vent in the back breathes a little warm air on the bowl)

- roll out with rolling pin, then dock with fork

- precook on pizza stone at 500-550 for 3 minutes per side

Now you can either dress your crust(s) and make a pizza or you can wrap them individually and freeze. When do use them, we usually give the crust another little brush of olive oil to keep it from absorbing too much sauce (although the pre-baking takes care of a lot of that anyway).

Good luck! We started doing this with a red potato/prosciutto(optional)/goat cheese/shallot/garlic/thyme thing, but it works well for all kinds of other things, too. You guys are veggie, right? So maybe the pineapple/Canadian bacon one we've been doing more recently isn't an option, either. Anyhow, it's pretty crunchy and makes those big crispy bubbly edges sometimes. 

Sorry I didn't send this sooner so you could avoid a senseless pizza crust tragedy tonight.