What you'll need:

A .25 oz. packet of active dry yeast
1/4 tsp. of sugar
3/4 cup warm water
1 3/4 cups all-purpose flour
1/2 tsp. salt

Pizza or spaghetti sauce
Shredded cheese, mozzarella (or something else if preferred)
Whatever toppings you like

When I found this recipe, it was for crispy crust. The crust I got the first time was not crispy at all, it was light and breadlike, and I didn't mind the difference at all. However, the second time it was crispy and crunchy as advertised. What'd I do differently?  Beats me. So, to make it:

Dissolve the yeast and sugar in water and let it sit for 10 minutes. It should get sludgy and gross. That's how the yeast lets you know it's doing its job. While that's happening mix the flour and salt in a bowl. When the yeast broth is finished brewing pour it into the bowl with the flour and mix it well. Then turn it out onto a floured working surface and knead it for two or three minutes.

Got a pizza pan? Lightly grease it, put the dough in the center, press it into a 12" circle, then stretch it to the edges, being careful not to rip it. Don't got a pizza pan, or want to make smaller pizzas? Roll bits of dough out into weird, blobby shapes (see above picture) using a rolling pin or acceptable substitute, like a floured Pam can. Put these on a lightly greased cookie sheet. You'll probably need two cookie sheets, actually.

Spread the sauce onto the crusts, using the back of the spoon to spread the stuff evenly. Avoid "bald spots." Then drop on the cheese and whatever else you're using as toppings. In this batch I used the following, with a different combination on each pizza:

• browned ground beef
• shrimp
• pepperoni/turkey pepperoni
• mozzarella cheese
• white salad mushrooms
• fake crab meat
• bonito flakes
• sakura ebi (tiny dried shrimps)
• finely shredded cabbage (Yes, really! It adds a pleasant crunchy texture.)
• sliced black olives

I also used some kizami nori - the thin black strips - but the seaweedy flavor clashed with the tomato sauce, so I don't recommend that.

After you've topped the pizzas to your heart's desire, bake these in a 500 degree oven for 8-12 minutes, or until the edges of the crusts turn golden brown.