Pizza Crust/Bread Sticks/Pocket Sandwiches

• 2 cups warm water
• 2 pkgs active yeast (Rapid Rise)
• 4tbl sugar
• 4 tbl vegetable oil
• 5 cups flour

Combine water, yeast and sugar. Set in a warm place for 10 to 15 minutes to proof the yeast (if it doesn't form a thick layer of foam on top in 15 minutes, discard and start over) Add oil and pour into flour. Mix well, kneading until smooth and elastic. Let rise for 30 to 45 minutes (nearly doubled in size). Roll out dough into 2 pizza crusts, 18 to 24 breadsticks, or 8 to 10 pocket sandwich disks. Let rise for 30 minutes. Grease baking pans with shortening and sprinkle with cornmeal. Bake in a 425° oven for 10 to 15 minutes.

Tips: Bake pizza crust before topping - that way the sauce and toppings won't make the crust flat and soggy.

Sprinkle bread sticks with garlic powder, parmesan cheese, or oregano or brush them with melted butter before baking.

Sprinkle Sandwich pockets lightly with flour to prevent sticking while raising. Seal the edges of the pockets by pressing with the tines of a fork. Use a fork or knife to Mark each person's sandwich with their initials before cooking.