Pizza Crust

Ingredients

• 0.3 ounce active yeast dry
• 2 cups bread flour 
• 2 tablespoons olive oil 
• 1 serving pizza toppings 
• 1 serving pizza sauce 
• 1 teaspoon salt 
• 1 teaspoon sugar 
• 1 cup warm water 100° to 110°

Equipment

• bowl
• baking sheet
• oven
• plastic wrap
• stand mixer

Directions

1. Combine yeast, sugar, and 1 cup warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes.
2. Add 2 cups flour, oil, and salt to bowl, and beat at low speed, using dough hook attachment, 1 minute. Gradually add additional flour until dough begins to leave the sides of the bowl and pull together. (Note: The dough will take on a "shaggy" appearance as the flour is being added. When enough flour has been added, the dough will look soft and smooth, not wet and sticky or overly dry with a rough surface.)
3. Increase speed to medium, and beat 5 minutes. Cover bowl of dough with plastic wrap, and let stand in a warm place (85), free from drafts, 30 minutes or until doubled in bulk. Punch dough down, and let stand 10 minutes.
4. Turn dough out onto a lightly floured surface; shape dough into a ball.
5. Roll dough into an 11- x 14-inch rectangle on a lightly greased baking sheet.
6. Drizzle with olive oil, or spread with pesto or pizza sauce, and sprinkle with desired toppings.
7. Bake at 475 for 20 to 25 minutes.