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This recipe fits in an average pizza pan (14 to 16 size) or a 9x13 baking dish.
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Combine 2 cups flour, yeast, salt, and sugar in a medium bowl.
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Add in water (very warm) and olive oil, mix until combined.
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Gradually stir in enough remaining flour until you have a soft dough.
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Knead on a lightly floured surface until smooth and elastic, about five minutes.
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Cover and let rest on the floured surface for 10 minutes.
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Preheat oven to 450 degrees F. Lightly oil your pan and sprinkle with cornmeal.
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If cooking on a pizza stone, use parchment paper sprinkled with cornmeal to make the transition from counter to stone easy.
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I highly encourage you to invest in a pizza stone if you make pizza regularly or if you really want to be able to make restaurant-style crust.
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It is amazing!
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Roll dough out until it is 1/2 inch thick around the edges (or until the pan youre using is full) and dips down just slightly in the middle.
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Once dough is spread out, cover with your desired toppings and bake for 812 minutes until crust edges are golden brown.
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Watch crust closely as it can go from golden to overdone quickly, depending on your oven and your toppings.
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Enjoy!
