A couple of places to use this crust recipe, though I haven't tried it as a plain ol' pizza yet. It came with the recipe for a fairly lackluster calzone on allrecipes.com, which I will not be making again... but the crust was nice.
Recipe
1 packet active dry yeast (0.25oz)
1 cup warm water (120~130 F)
1 Tablespoon olive oil
1 teaspoon brown sugar
1 teaspoon salt
In a big bowl, stir the above ingredients together until smooth. Give it a minute or two to rest. Then mix in:
1 cup flour
...until fully blended. Now add gradually:
1.5 cups flour
...and stir it in by steps to make a dough that is smooth and workable. Knead the dough on a well-floured surface for about 5 minutes, or until smooth and elastic. Ball up the dough. Lay dough in the bowl and pour:
a shot of olive oil (about a teaspoon)
...over the top, spreading it around the surface of the dough ball. Cover the bowl with a towel and allow the dough to rise for a minimum of 40 minutes (1 hour is ideal), undisturbed, at room temperature. After the rising time is done, remove the towel and punch down the dough. remove it from the bowl and divide it into two pieces (for two calzones, or two pizza crusts). Alternately, roll dough out for a stromboli. If making a calzone or a stromboli, brush some beaten egg on the top crust before baking.
Bake at 375 F for 30 minutes.
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