"Pizza Crust Yey"

Also available on my main blog in shorthand illustrated style, this is the best recipe for pizza crust that I know.

Recipe in steps
1.5 cups of warm water at 110°F
1 packet rapid rise yeast (equivalent to 2.5 tsp)
0.5 teaspoon brown sugar

Stir yeast and brown sugar into the warm water in a measuring cup. Leave the mixture alone at room temperature for 10 minutes.

2.5 cups flour (+ extra)
1 tablespoon dried, crushed rosemary
2 tablespoons olive oil
1 teaspoon salt

After 10 minutes, stir olive oil and salt to the yeast mixture. Measure the flour (and rosemary, optional) into a large mixing bowl. Add the liquid mixture to the flour and mix well to form a sticky dough. Continue to add extra flour until the stickiness decreases to the point that the ball can be turned out of the bowl and kneaded.

Flour your hands and a clean section of countertop. Dump the dough onto the floured surface and begin to knead it, adding flour as necessary. After kneading some 20 to 30 times, roll the dough into a tight ball and return it to the large mixing bowl. Cover this with a towel and leave the dough to rise for 1 hour.

After one hour of rise time, remove the towel and punch down the dough. Divide the dough into 2 balls (2 crusts) and allow these to rest for one minute before rolling them out to make ~12" rounds. Once finished rolling, place each crust on a pizza pan or baking sheet and allow 15 to 20 minutes of rest time. Preheat the oven to 425°F while you wait.

After 15 to 20 minutes, top crust with sauce, cheese, and/or other desired toppings and bake at 425°F for 15 to 20 minutes, or until crust in the center of each pizza has baked through.