General Pizza Crust

2 cups flour

1 teaspoon dry yeast

1/2 teaspoon salt

1 tablespoon olive oil

3/4 cup water at room temperature

Variations 

Rosemary Focaccia

1/2 tablespoon dried rosemary

Rye Crust

substitute 1/2 cup rye flour for 1/2 cup flour

pinch caraway seeds

I use a stand mixer with a bread hook to mix the crust.

Add all ingredients except the water to a mixing bowl and mix with bread hook.  Slowly add water while mixing till dough sticks together well but is not sticky.  Depending upon your flour and humidity you may need more or less water.  Continue to kneed for 2 minutes.  Place dough in lightly greased covered bowl in warm location for 90 minutes to rise.

Roll dough out on floured surface to about a 12" diameter.

Your pizza crust is ready  to bake.

For a conventional pizza. 

Bake crust at 425 for 4 minutes in a preheated oven, take crust out of the oven top with sauce,toppings, and cheese place back in the oven till cheese is melted and golden.

 For cold pizza or Focaccia

Bake crust at 425 for 15 to 20 minutes till done