I use the dough recipe from "Sandy Leonard's Potato Pizza" on page 138 of Nick Malgieri's How to Bake (with one addition*). This recipe makes enough dough for two 14" thin-crust pizzas or one 14" thick-crust pizza.
2 1/2 cups flour
1 teaspoon salt
1 cup warm tap water (110°)
2 1/2 teaspoons (1 envelope) active dry yeast
3 tablespoons olive oil
*1/4 teaspoon white sugar
1. In a small bowl or in a measuring cup, combine the water, yeast, olive oil, and sugar. Set aside for the yeast to proof
2. In your Kitchen Aid or a large mixing bowl, add the flour and salt and stir well the a spatula or whisk to combine well.
3. Once the yeast has proofed (about 10 minutes), add the wet ingredients to the dry ingredients. Mix until a dough ball is formed.
4. Coat a large mixing bowl with a small amount--about 2 teaspoons--of olive oil. Place the dough ball in the olive-oil coated bowl. Cover the bowl with plastic wrap and then top with a tea towel. Set aside and let the dough rise for 2-3 hours.
5. Punch down risen dough.
6. Shape dough to fit a pizza pan and top with your favorite tomato sauce, cheese(s), and toppings.
7. Bake at 450° for 20-25 minutes or until the bottom of the crust is nicely browned.