This is the basic "fast" pizza dough (I also have a "slow" one that I like better, but is much more time intensive) and breadstick recipes I use. The dough has only wheat and is otherwise allergy free. For those of us with gluten issues, I'll admit, I "cheat" and use a mix - either the recipe on the back of Pamela's Bread mix or Namaste pizza crust mix (get both on Amazon) are our favorites. Namaste is sugar free as well. I've tried several recipes from scratch and, while a few were pretty good, they were so time consuming I didn't feel like they were really worth the headache.
Pizza Crust (makes 1 large pizza or 2 thin crust, double and triple recipe as needed. Also can be used for "pockets" and calzones)
1 tsp yeast
1 c warm water
1 T sugar
1/4 c + 2 T olive oil
1/2 tsp salt
2 3/4 c flour
Add yeast to warm water and let set til bubbly. Add oil, sugar and salt. Add flour and stir til dough cleans sides of bowls and is no longer sticky. Oil bowl with olive oil and let set to rise til doubled. Press or roll onto an oiled (use cornmeal if desired) pizza pan. Cook at 450 til just beginning to brown, add toppings and cook til desired. May also put toppings directly on uncooked crust and bake til desired doneness for a softer crust. Note: This dough can be used without rising with good results. We actually use it more often with minimal rising time (think 10-15 minutes rest while I get other ingredients together), than normal rising.
I went on a mission to find a good soft breadstick dough (think Olive Garden...) a few years ago. This one fit the bill and, luckily was easily adapted after we were allergy tested. The original came from an old Betty Crocker recipe book.
Soft Breadsticks
1 T yeast
1 1/3 c warm water
3-3 1/2 c flour
3 T olive oil
1 T honey
1 tsp salt
Dissolve yeast in warm water and let set til bubbly. Add oil, honey and salt (if you add your oil first, the T will be oiled so the honey will slide off without sticking). Add flour and stir/mix til dough cleans sides of bowl. If dough is slightly sticky, that's fine. Use olive oil to oil bowl. Flip dough so oiled side is up. Let rise in warm place til doubled in size (I preheat my oven to the lowest temp and then put the dough in and close door and turn it off and let it rise maybe 20 min). Take small portions and pull into breadstick shape. Place on oiled cookie sheet about 1/4" from each other (breadsticks will rise to touch each other and can be pulled apart later -- this will help keep them soft). Let set 5-10 min. Bake at 400 10-15 min or until just beginning to brown. Brush with olive oil and sprinkle with garlic salt or garlic powder and sea salt. If desired sprinkle generously with cheese and return to oven for 2-3 min until melted. Sprinkle cheese with sea salt immediately upon removing from oven. Serve with warm marinara. Makes about 18
Pamela's Chewy Pizza Crust http://www.pamelasproducts.com/chewy-pizza-crust/ We also use this as flatbread (press into a large flat well-oiled cookie sheet instead of pizza pans) or bread sticks (flatbread, cut into bread sticks).
