Pizza Crust

• for thick crust:
• 3/4 C warm water
• 1 1/2 T vegetable oil
• 1/2 T sugar
• 1 package active dry yeast
• 2 1/4 C flour
• for thin crust:
• 1/2 C warm water
• 1 T vegetable oil
• 1 tsp sugar
• 1/4 tsp salt
• 1/2 package active dry yeast
• 1 1/2 C flour

1. Combine first four ingredients in a bowl; sprinkle yeast over mixture, stirring until dissolved. Gradually add flour, mixing well after each addition.
2. Turn dough out onto a lightly floured surface and knead until smooth and elastic. (I have been using my stand mixer with the dough hook) Shape into a ball and place in a greased bowl, turning to grease the top. Cover and let rise in a warm place, free from drafts, one hour or until doubled.
3. Punch dough down. Lightly grease hands and pat dough evenly into a lightly greased pizza pan. Cover and let rise until doubled in size. Add your favorite toppings.
4. Bake at 450 for 10 minutes until crust is golden.

crust, water, vegetable oil, t, active dry yeast, flour, thin crust, water, vegetable oil, sugar, salt, active dry yeast, flour

Taken from www.epicurious.com/recipes/member/views/pizza-crust-50025627 (may not work)