Pizza Crust

Makes 2 pan or thin-crust pizzas (I froze the 2nd one for later)
From BHG

Ingredients
2 3/4 to 3 1/4 cup all purpose flour (or whole wheat flour)
1 package active dry yeast
1 cup warm water
2 tbs olive oil

Directions
In a large bowl, mix 1 1/4 cups of flour, the yeast and 1/4 tsp salt; add warm water & oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough onto a lightly floured surface. Knead in more flour making the dough moderately stiff (6-8 mins). Divide dough in half. Cover; let rest for 10 minutes.

For Thin-Crust pizzas: Grease two 12 inch pizza pans or baking sheets. Sprinkle with cornmeal. roll each dough portion into a 13 inch circle. Transfer to pan. Build up edges to form crust. Do not let rise. Bake at 425F for 12 minutes. Spread sauch onto hot crust, top with meat, vegetables & cheese. Bake for 10-15 minutes more or until bubbly.

For Pan pizzas: grease two 9x9x2 pans. Sprinkle with cornmeal. Pat dough onto bottoms and halfway up sides of pans. Cover & let rise in a warm place until nearly double (30-45 min) Bake at 375F for 20-25 min. Spread sauce on top, then meat, veggies & cheese. Bake 15-20 minutes longer.