Tortillas Shells/Pizza Crust

Homemade Tortillas

2 cups flour
1/2 teas salt
3/4 cup water
3 Tablespoons Oil

In a large bowl, combine flour and salt. Stir in warm water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.

Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7 inch circle.

In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minuted on each side or until lightly browned. Keep warm. Yields 8.

Pizza Crust

1 Tablespoon active dry yeast
1 cup warm water
2 1/2 cups flour
2 Tablespoons oil
1 tsp sugar
1 tsp salt

Combine flour, salt, and sugar in a small bowl. In a separate bowl, dissolve yeast in water. Add oil and dry ingredients. Stir dough until tough, then knead on lightly floured board until smooth and elastic. Form dough into a ball and place in a greased bowl. Cover bowl and let dough rise until doubled. Divide dough in half and pat with floured fingers or use rolling pin to form two 12 inch circles. Pinch and edge around the crusts and place on cornmeal dusted baking sheets. Top as desired and bake in a preheated 450 oven for 15-20 minutes.