Our pizzas turned out beautifully!
This time, we made the dough from scratch using the snazzy Kitchenaid stand mixer we got as a wedding gift. This is the recipe we used, and it worked well! If you don't have a stand mixer, just knead by hand.
KitchenAid Crusty Pizza Dough
Source: KitchenAid Mixers Recipe Book
Yield: one 14-inch pizza
1 pkg. active dry yeast
1 cup warm water (105 F to 115 F)
1/2 tsp. salt
2 tsp. olive oil
2 1/2 to 3 1/2 cups flour
Dissolve yeast in warm water in warmed bowl. Add salt, olive oil and 2 1/2 cups flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute.
Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 minutes.
Place in greased bowl, turning to grease top. Cover; let rise in warm place, fee from draft, until doubled in bulk, about 1 hour. Punch down.
Brush 14-inch pizza pan with oil; sprinkle with cornmeal. Press dough across bottom of pan forming a collar around edge to hold filling. Top with desired fillings. Bake at 450 F for 15-20 minutes depending on oven.
NOTE: We divided the dough to make three small pizzas. We baked it at 500 F on a pizza stone for 7 minutes.