**FOR oven safe metal skillet or a cast iron skillet, won't work well for a glass dish**
1/4 ounce (1 packet) active dry yeast
1 teaspoon sugar
1/2 cup warm water
2 cups all purpose flour
... 1/2 cup vital wheat gluten flour
1/2 teaspoon salt
1/2 cup water
1 tablespoon olive oil
additional olive oil
Mix together yeast, sugar and warm water. Let stand ten minutes. In a mixing bowl, mix together flours and salt. Add in yeast mixture, water and olive oil. Adding more all purpose flour if too wet, more water if too dry, a little bit at a time. Your goal is a soft elastic dough ball that is easy to handle and not sticky. Knead for about 5 minutes. Divide into two parts, form into a ball. Brush with a light coat of olive oil, cover with plastic wrap and let rise for 2 hours. Roll it out both balls into a 10-12 inch pizza and stuff with your favorite pizza ingredients. Pin and curl those sides nice and tight. Now you should have a nice pocket
*slit the tops twice or poke a small hole
Preheat oven to 375 (again if you try this in a pirex glass dish/corning ware or metal baking sheet it won't come out) You must have an oven safe or iron skillet that can withstand high heat.... the ideal is to have a good crust. Cook for about 30-40 minutes or when cheese bubbles out of the holes take it out .
Yield:2, 10 inch crusts
