BASIC PIZZA DOUGH

Dissolve yeast in warm water. Add salt, oil, and 2-1/2 cups flour. Mix with hands or dough hook of electric mixer until well combined. Continue mixing and add remaining flour 1/2 cup at a time until dough forms ball and sides of bowl are clean. Knead until elastic, about 10 minutes by hand or 2 minutes with a mixer.

Place dough in greased bowl and turn to grease all sides. Cover with plastic wrap and towel and set in draft-free area until doubled, about 1 hour.

After rising, punch down dough. Lightly grease a 14-inch pizza pan or cookie sheet with olive oil or spray. Sprinkle with cornmeal. Press dough into pan, shaping as you press until desired thickness. Form a slight collar around the edges to hold sauce. Top as desired. Bake in preheated 450° F oven for 15 to 20 minutes. Remove from oven; place on cutting surface and cool slightly before serving.

Serving suggestions: Under the right circumstances and with willing guests, it's fun to let everyone top their own pizza. Make the crusts into individual serving sizes, place the toppings in serving bowls on the kitchen table or counter, let each person top as desired, and place several into the oven at one time. Adjust baking time as needed.

Notes: Contrary to what you usually hear about brushing oil on top of the dough, I learned (from Italian friends) to sprinkle it over the toppings. The theory is, instead of forming a barrier with the oil, to allow the flavors of the toppings to permeate the crust (no, it will not get soggy) and let the oil bring together the flavors on top. To add extra flavor, mix some herbs and garlic into the dough before processing. Recipe can be easily doubled. Crusts can be prepared, prebaked and frozen for future use. Also, the dough can be prepared up to after rising, then placed in freezer bags, large enough to allow for possible expansion, and placed in the freezer. Thaw the dough before shaping. Some pizzas can be baked fully assembled and frozen for later use.