Basic Pizza Dough

Ingredients:
1 1/2 c. flour
1/3 t. salt
1 t. yeast (easy blend)
1 T olive oil
up to 2/3 c. hot water

Instructions:
Sift together flour and salt. Stir in easy-blend dried yeast. Make a well in the center and add olive oil, with enough hand-hot water to make a soft, malleable dough. the amount will vary according to the absorbency of the flour, but you should not need more than 2/3 c. Turn the dough on to a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Return it the clean bowl. Cover with clear film and leave in a warm place for about an hour, until the dough has doubled in bulk. Knock back the dough, turn it to a lightly floured surface and knead again for 2-3 minutes. Roll out and use as desired, pushing up teh dough edges to make a rim before adding the topping.

Varation #1: Deep-pan pizza dough: Increast he amount of flour to 2 cups and the salt to 1/2 t. Use 2 T oil, but do not increase the amount of yeast.

Variation #2: Wholemeal Pizza Dough: Use half wholemeal and half strong white flour. Add more water, if necessary.

Variation #3: Food processer dough: Process the flour, salt, and yeat briefly in a food processor. With the motor running, add the liquid until the dough forms a soft ball. Rest for 2 minutes, then process for 1 minute to knead the dough. Put the dough in a bowl and cover and prove as for basic pizza dough above.

Source:
Pasta & Pizza Prego! Delicious and Authentic Italian Recipes.

Notes:
I accidentally added too much yeast (1 T instead of 1 t.), but the dough still tasted great. You don't necessarily have to let it rise for a full hour. It depends on how quickly it rises and how fluffy you like your crust. We top this with homemade pasta sauce and mozzarella and whatever else we have on hand that sounds good.