PIZZA DOUGH

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Two 12-inch crusts
As you become an avid pizza baker, you will no doubt come up with your own style of crust and your own favorite toppings.
Combine in a large bowl or the bowl of a heavy-duty mixer and let stand until the yeast is dissolved, about 5 minutes:
  1 1⁄3 cups warm (105° to 115°F) water
  1 package (2 1⁄4 teaspoons) active dry yeast
Add:
  3 1⁄2 to 3 3⁄4 cups all-purpose flour
  2 tablespoons olive oil
  1 tablespoon salt
  (1 tablespoon sugar)
Mix by hand or on low speed for about 1 minute. Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Transfer the dough to a bowl lightly coated with olive oil and turn it once to coat with oil. Cover with plastic wrap or a clean cloth and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 1⁄2 hours. Preheat the oven to 475°F. Grease 2 baking sheets and dust with cornmeal; or place a baking stone in the oven and preheat it for 45 minutes.
Punch down the dough and divide it in half. Roll each piece into a ball and let rest, loosely covered with plastic wrap, for 10 to 15 minutes. Prepare the desired toppings.
One at a time, flatten each ball of dough on a lightly floured work surface into a 12-inch round, rolling and stretching the dough. Place each dough circle on a prepared baking sheet, or, if using a baking stone, place them on rimless baking sheets or baker’s peels dusted with cornmeal. Lift the edges and pinch to form a lip. To prevent the filling from making the crust soggy, brush the top of the dough with:
  Olive oil
Use your fingertips to push dents in the surface of the dough, to prevent bubbling, and let rest for about 10 minutes. The pizza is now ready to be topped and baked.