Crusty Pizza Dough

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1 package active dry yeast (2 1/4 teaspoons)
1 cup warm water (105 - 115 deg)
1/2 teaspoon salt
2 teaspoons olive oil
2 1/2 - 3 1/2 cups all-purpose flour
1 tablespoon cornmeal

I'm using a KitchenAid stand mixer for this recipe.

Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 2 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.

Continue on speed 2, add remaining flour 1/2 cup at a time, and mix about 1 1/2 minutes, or until dough starts to clean sides of bowl. Knead on speed 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down.

Spray pizza pan or baking tray with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold toppings. Add toppings, as desired. Bake at 450degF for 15 to 20 minutes.

Yield: 4 servings (1/4 pizza per serving).
Topping variations:
Original pizza: Large jar of marinara sauce (or home-made pizza sauce), mushrooms, red onion, black olives, mozzarella cheese, parmesan cheese. (pepperoni optional)

Greek pizza: Fresh basil pesto, Feta cheese, red & yellow peppers, kalamata olives, red onions, parmesan and mozzarella cheese. (sausage optional)

Clean out the fridge pizza: Marinara sauce, red & sweet onions, artichoke hearts, roasted peppers, mushrooms, fresh basil, sun-dried tomatoes, black olives, parmesan cheese, mozzarella cheese.