Pizza Crust

ingredients

1 cup lukewarm water or milk
1 tablespoon active dry yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil (plus extra, for greasing the container and brushing on the dough)
2 1/2 cups bread (high gluten) flour (can be rye or whole wheat)
cornmeal for baking tray

1
Place the lukewarm water or milk in a medium-sized bowl and sprinkle in the yeast. Let stand 5 minutes until foamy. Add salt, olive oil, and 1/2 cup of the flour. Beat for several minutes with a wooden spoon.
2
Add the remaining flour 1/4 cup at a time, mixing after each addition. (Graduate to mixing with your hand as it gets thicker.) The dough will be a bit softer than bread dough, but it should not be sticky.
3
Turn the dough out onto a floured surface and knead for 5 minutes. If you intend to prepare and bake the pizza imminently, clean and oil the mixing bowl, and put the dough back in. Put it in a warm place to rise for 30 to 45 minutes, or until doubled in bulk.
4
If you are going to freeze the dough for later use, oil a 1 pound ricotta cheese container (or a sealable plastic bag of equivalent size), and place the dough inside. Cover and freeze.
5
Before assembling the pizza, get all the toppings ready, and generously dust a baking tray with corn meal. Preheat the oven to 400°.
6
Punch down the risen (or defrosted) dough, return to the floured surface, and knead for a few minutes.
7
Stretch the dough into a thin circle, and place it on the cornmeal. Brush the top surface of the dough with olive oil, and apply the desired toppings.
8
Bake the pizza in the top third of the preheated oven for 10 to 12 minutes, or until the crust is golden and the toppings are bubbling. Serve immediately.