2 3/4 - 3 1/4 cups all-purpose flour
1 tbsp active dry yeast (or 1 package)
1 cup warm water
2 tbsp oil (olive oil is great)
Preheat oven to 425.
In a large mixing bowl combine 1 1/4 cups of the flour, the yeast, and 1/4 tsp salt. Add warm water and 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 out onto a lightly floured surface, knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. Place in lightly oiled bowl, cover, and set in warm place. (I like to set the bowl in the sink with warm water to help it rise faster) Let rise until double.
Prep your pan by lightly sprinkling it with corn meal. (like you use for cornbread) Roll or pat your dough to the desired shape and size, and lightly fold into quarters, set in pan, and gently unfold. Pour about 1 tbsp oil (again, I like olive oil), use hands to spread around on dough. Sprinkle with garlic powder, onion powder or onion salt, Italian seasoning, and Parmesan cheese.
Place pizza dough in oven. Bake for about 10 minutes. Remove from oven and top as desired with sauce, cheese, etc. Return to oven until cheese is melted and bubbly.
And here's how we topped it:
1/2 jar roasted red pepper alfredo sauce
1C re-hydrated onions
1C fresh baby spinach, chopped
3 chicken thighs, cooked and chopped
2C mozzarella cheese
slather the sauce on the pre-bakes crust
top with spinach, onions and chicken. top with cheese, bake an additional 10 minutes until cheese is melted.
This was heaven. I loved it! Must use this crust recipe more often!