I love Pizza, and there is nothing like making your Own Pizza Crust.
This is how I do it. It makes about three 12 inch pizza crusts. My personal preference is leave the Meat Off. None, Zip, Zero, Zot.
On the other hand, I'm ready for a Veggie Pizza any day, any time, day or night.
One of my Simpler Pleasures is: No Sauce. A drizzle of Extra Virgin Olive, very thin sliced Tomatoes and Onions and a healthy portion of Bleu Cheese. I'm OK. For this one I pre-bake the crust, Tomatoes and Onions. Bleu Cheese melts very quickly, add it last ten minutes. That'll do it.
Kind of got excited in the notes. Here's the basic Pizza Dough makings.
Combine Yeast, 2 cups Flour and salt in large bowl. Stir and mix dry ingredients evenly. My multi-tasker is a large cast aluminum Fork. (Couldn't live without it).
Pour in 1 cup very warm tap water (120 to 130 degrees). Too hot and you'll kill the yeast.
With hand mixer at low speed beat 2 minutes, (I'm the aluminum fork guy, and I save on electricity.) Beat in additional 1/2 cup flour to make batter. and beat 2 minutes more.
Stir in the remaining 1 1/2 cup flour to make soft dough. (Don't put me on the carpet. It's just the way I do it.) If it's a little dry add a little more water.
On floured surface knead dough for 8 minutes. I find three or four minutes will do it. Shape into a ball and place in oiled bowl. Turn ball so all is oil coated. Cover with dish towel or paper plate and allow to rise for about 1 hour. Should double in size. Punch down in center and allow to double in bulk again, about 40 minutes.
You're ready for Pizza. I cut into thirds and place 2/3 in fridge, to be used in the next two or three days. What I don't use in two days I make a short loaf of bread, or bread sticks, or.... You've got as good as imagination as I have. I haven't had good luck in freezing and thawing. Maybe it's just me. I use it up in two or three days.
With 1/3 of the dough, flour your surface. I hand pat and roll to about 12" diameter and put on the toppings of choice. Sometimes with Pizza Sauce and sometimes without. Do your own thing.
Note: I normally cook my pizzas 20 to 30 minutes at 400 degrees and rotate 180 degrees, 10 to 15 minutes before they are done to insure even cooking and browning. Top it to your heart's content.
Note: When I'm short on time, or need some pizza Now -- Pronto, I've discovered recently that two 8" or 9" flour Taco Shells lightly oiled and stacked sub very well for pizza crust. They're durable and no knife and fork required,(Retains that finger food quality.) Would work exceptionally well for a Mexican Style Pizza (Chorizo, Re-Fried Beans, Salsa some Chilis and Cheese and a dollop of sour cream when served.) Give it a try.