Pizza Crust
1 lb bread flour
Capful of yeast (little brown Fleishman's Yeast bottlecap-level)
water (~1 C)
salt (1 tsp)
honey (1-2 Tbsp)
I put it in a bread machine and it heats up the water and mixes the dough, lets it rise, after which I finish kneading on the countertop. Otherwise use warm water if you are mixing it in a bowl, letting it rise to double volume. I don't worry about too much yeast as the cooking will kill any excess.
There is enough dough for two thin crust pizzas or one thick crust.
Secret
After putting the rolled out dough on a cornmeal sprinkled peel, take a nice boar paint brush and paint a coating of olive oil on the surface of the crust.
That prevents the sauce and other ingredients from soaking into and making the crust soggy.
Bake in a very hot oven (550) on a preheated pizza stone.
Been doing this for many years and always like the results. For fun, you can incorporate some coarse ground black pepper or whole fennel seeds into the crust (rosemary works too!).
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