Here is a versatile foundation for healthful pizzas whose toppings can be as creative as your imagination and palate. A large-capacity food processor will cut down on kneading time.

Makes Eight 6-inch crusts

ACTIVE TIME: 15 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

4-4 1/4 cups all-purpose white flour, divided
2 packages Rapid-Rise yeast
2 teaspoons salt
1 teaspoon sugar
1 3/4 cups water
2 teaspoons extra-virgin olive oil

1. Stir together 3 cups flour, yeast, salt and sugar in a large mixing bowl.
2. Combine water and oil in a small saucepan. Heat until hot to the touch, 125 to 130°F. Gradually stir the oil and water mixture into the flour mixture with a wooden spoon. Beat until well mixed. Gradually add enough of the remaining flour to make a firm, soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes. Cover with plastic and let rest for 10 minutes. (Alternatively, in a food processor, combine 4 cups flour, yeast, salt and sugar. Heat 1 1/2 cups water and oil to 125 to 130°F. With the motor running, gradually add the hot liquid. Process, adding up to 2 tablespoons cold water until the dough forms a ball, then process for 1 minute to knead. Turn out onto a lightly floured surface, cover with plastic and let rest for 10 minutes.)

NUTRITION INFORMATION: Per 6-inch crust: 135 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 25 g carbohydrate; 4 g protein; 1 g fiber; 585 mg sodium; 71 mg potassium.
Nutrition bonus: Folate (23% daily value), Selenium (15% dv).
1 1/2 Carbohydrate Servings

MAKE AHEAD TIP: The dough can be made ahead, punched down, enclosed in a large plastic bag and stored in the refrigerator overnight. Bring to room temperature before using.

I make this recipe from my May/June 1992 issue of Eating Well. It is the best. Whenever I make it for people, it gets rave reviews. I use pizza stones in the oven with it, but it should still be good without them. Because it uses rapid-rise yeast, the dough does not take long to make. My niece and nephew specifically requested it when they came in from out-of-town. It is a bit of pachke (Yiddish word for something that is a little involved to make) if you are making many pizzas--I usually double the recipe. I suggest you make the largest pizza you can (one that fits the stone). Also, kids love to help make these. We play around with toppings--I almost always use mozzarella but will add goat or bleu cheese to different pizzas. Fresh sage is great with bleu cheese. We put out lots of toppings and then throw them on as we choose (fresh tomatoes, scallions, olives, crisped bacon, fresh herbs). I use spaghetti sauce as my red sauce just to make it easy or we make them white pizzas (without sauce). So, after you let the dough rest, shape into pizza form (which can be done by hand or with a rolling pin); make indentations in dough with your finger tips and then I like to use a good olive oil which I spread around with a spoon (or my fingers if I'm in a hurry) on the dough. You are supposed to let it rise for 5-10 minutes after you shape it. I don't always do this because by the time it gets all the ingredients on it, it has had the time anyway. I also have 2 pizza peels (the wooden boards that you use for putting pizzas in/out of the oven). We make the pizzas on the peel (with a little cornmeal underneath so they slip off easily) and slide them in the oven. You put cornmeal on the pizza stone in the oven for the same reason. Then you take the pizza out with the pizza peel. Meanwhile, you have the 2nd peel ready with your next pizza to go in the oven. The only additional supply you need is a good rolling pizza cutter. You can cut the pizza on the peel and then transfer to a plate.

Anonymous, Santa Monica, CA

I also have been using this recipe since 1992 (still have that issue). I agree, it is the easiest and best pizza dough recipe I have made.

Lisa, Nova Scotia

The calorie counts on this website are ridiculously incorrect. For the pizza dough, it calls for at least 4 cups of flour and that supposedly yields 8 servings at 135 calories each. However, 1/2 cup of flour (1/8 of the recipe) has around 230 calories. Unless I'm overlooking something, the calories given are grossly underestimated.

Lucy, NY, NY