Ingredients
 3 1/2 cups unbleached flour
2 packages active dry yeast
1 teaspoon coarse-grained salt
1/2 teaspoon sugar
1 1/2 cups lukewarm water
1/2 teaspoon olive oil
Cornmeal for dusting pizza peel or cookie sheet.

Method
Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water; knead on low speed until dough is firm and smooth, about 10 minutes. (The dough will have pulled away from the sides of the bowl.)

Turn mixer off. Pour oil down the side of bowl. Turn mixer on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil.

Alternatively, using a food processor fitted with a metal blade: Place flour, yeast, salt and sugar in bowl of a food processor and pulse to blend. Pour water through feed tube with machine running. Process until dough forms a ball. Place in oiled bowl.

By hand: In a large bowl, whisk together flour, yeast, salt and sugar. Stir in water until dough begins to form. Knead dough on a floured surface until smooth, about 10 minutes. Place in oiled bowl.

Cover bowl with plastic wrap. Let dough rise in a warm spot until doubled in bulk, about two hours.

Preheat oven to highest setting, 500 or 550 degrees. If using a pizza stone, place stone in oven on bottom rack and heat oven one hour. Punch dough down and cut in half or fourths. On a generously floured work surface, place one piece of dough.

By hand, stretch dough into a circle. For thin pizza, roll dough into a large circle with a floured rolling pin until very thin. Don't worry if your circle isn't perfect, and if you get a hole just pinch the edges back together. To prevent dough from sticking to counter, turn dough over; add flour to dough, counter and rolling pin as needed.

Sprinkle a pizza peel or rimless cookie sheet generously with cornmeal. Transfer dough to pizza peel or cookie sheet. Add toppings. Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack.

Bake 10 to 12 minutes or until golden. Remove pizza from oven, using a pizza peel if you used a pizza stone, and serve immediately. Roll out remaining dough, top with desired toppings, and bake or freeze in freezer bags. Place a bag of frozen dough on the counter before you leave for work. By the time you cruise in, the dough will be ready to roll, top and bake.

If the dough just won't cooperate at some point, let it rest for 10 to 15 minutes. It will be easier to shape.

Makes 2 12-inch thick-crusted pizzas or 4 10-inch thin-crusted pizzas.

 By Cheryl Martin  Wednesday, September 5, 2007 in the Evansville Courier & Press
(Sources: "The New Basics Cookbook," recipe from "Cooking Thin With Chef Kathleen")