Homemade Pizza Dough

Every recipe box is in need of a few essentials.  Pie Crust, Chocolate Chip Cookies, Lasagna and Pizza Dough to name a few.
As a kid I loved eating pizza, the crust being my favourite part.  In fact, I could usually be found eating other peoples discarded crusts (not strangers or anything...that would be weird), the same is true of me and pie.  Hmmm, I'm beginning to notice a pattern...
Anyways, for me (the crust connoisseur) the 'base' to any good pizza falls solely on the bread it sits on.  I haven't experimented too much with crusts, I've found one that works generally well, and depending on the kind of pizza I'm making I may throw in some fresh herbs, garlic and cheese for added flavour.

Happy Pizza Making!

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Crusty Pizza Dough

(Courtesy of Kitchenaid)

Ingredients:
1 pkg active dry yeast
1 cup warm water (105-115F)
1/2 tsp salt
2 tsp olive oil
2 1/2 - 3 1/2 cups all-purpose flour
1-2 Tbsp cornmeal
fresh basil (optional)
fresh garlic (optional)
grated parmesan cheese (optional)

Method:
(kitchenaid artisan mixer)
Dissolve yeast in warm water in warmed artisan 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.
Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes.  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, for 1 hour, or until doubled in volume.  Punch dough down.
Brush 14-inch pizza pan with oil.  Sprinkle with cornmeal.  Press dough across bottom of pan, forming a collar around edge to hold toppings.  Add toppings as desired.
Bake @ 450F for 15-20 minutes.

(by hand)
In a large bowl, combine 2 1/2 cups flour, yeast and salt.  With wooden spoon, gradually stir in water and oil until ragged dough forms, using hands if necessary.
Turn out dough onto lightly floured surface; knead for about 8 minutes or until smooth and elastic, adding 1/2 cup of flour at a time, if necessary.
Place in greased bowl, turning  to grease top.  Cover.  Let rise in warm place free from draft, for 1 hour, or until doubled in volume.  Punch dough down.
Brush 14-inch pizza pan with oil.  Sprinkle with cornmeal.  Press dough across bottom of pan, forming a collar around edge to hold toppings.  Add toppings as desired.
Bake @ 450F for 15-20 minutes.