1 1/4 to 1 3/4 cups all-purpose flour
1 envelope pizza crust yeast
or RapidRise yeast
2 tablespoons sugar
3/4 teaspoon salt
1/2 cup very warm water
(120 to 130 degrees)
2 tablespoons butter or margarine
Toppings: 1 cup graham cracker crumbs 1 package (12 ounces) semisweet chocolate chips 1 1/2 cups mini-marshmallows
Preheat oven to 425 degrees.
For crust: Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and butter; mix until well blended, about 1 minute.
Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
Knead* on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise, let dough rest at this point for 10 minutes.)
Pat dough with floured hands to fill greased pizza pan or baking sheet or roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.
For toppings: Spread graham cracker crumbs evenly over crust. Firmly press crumbs into crust.
Sprinkle chocolate chips evenly over crumbs to within 1 inch of the edge of crust. Spread marshmallows over chocolate.
Bake on lowest oven rack for 11 to 14 minutes or until marshmallows are dark golden brown on top and the crust’s edge is golden brown.
*To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.
Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps.
Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.