Great Pizza Crust

This is so easy and very good. It's fantastic if you have a pizza stone, if not, it is still good just not fantastic.

You need a mixer that can handle bread dough. If not I bet you could experiment and see how to do it by hand.

Okay on with the recipe!

Crusty Pizza Dough

1 pkg. active dry yeast (2 1/4 tsp.)
1 cup warm water (105- 115 degrees)
1/2 tsp. salt
2 tsp. olive oil
2 - 21/2 cups flour (I don't know if you might need more in another part of the country.)

Dissolve yeast in warm water in warmed mixer bowl.
Add salt, olive oil, and about 1 3/4 c. flour maybe a little more.
Using the dough hook on your mixer turn to Speed 2 and mix (1) min.
Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix (2)more minutes or until dough clings to hook an cleans sides of bowel. Knead on speed 2 about (2) more minutes.

Place dough in a greased bowl, turning to grease top. Cover. Let rise in a warm place, free from draft until doubled 20-60 minutes.
Punch dough down.

I use a 16 inch pizza pan but I don't spread it all the way to the edge or it is too thin. When I used the 14 inch pan it was too thick.
But I think if you had a 14 inch stone you would be good.

Spread a little oil on the pan and sprinkle a little cornmeal on the pan to prevent sticking.
Spread dough, spread lightly with a little oil and then spread sauce cheese and toppings. Bake 450 degrees for about 15-20 min.