I used to avoid yeasted breads because I thought they were difficult and temperamental to work with. Would the yeast rise? What's the right water temperature? After many attempts, some successful, some not, I feel much more comfortable working with those little magical granules.
Pizza is something I make almost every week. Having a good pizza dough recipe makes all the difference. A bad recipe can frustrate you to no end but a good one means limitless pizza possibilities. The one I use is easy to work with and does not shrink when I roll it out. I substitute some whole wheat flour in for the all-purpose to make it healthier.
You can use it as a pizza base, for cheesy soft breadsticks or Middle Eastern flatbread (Manakeesh Bil Za'atar) as I did.
Recipe: Pizza Dough