Perfect Pizza Dough (with freeze-ahead tip)

This dough is a perfect complement to any combination of toppings.

1 package active dry yeast or quick-rise yeast
1 cup warm water (105-115F)
1/2 teaspoon salt
2 tablespoons olive or vegetable oil
3 cups all-purpose or bread flour (may be half whole-wheat flour)
cornmeal
olive oil

In medium bowl, dissolve yeast in water; let stand 5 minutes. Stir in salt, oil and 2 cups flour. Mix 2 minutes.

Gradually add enough remaining flour to make a soft dough. Knead dough 6-8 minutes or until dough is smooth and soft. Place in a greased bowl, turning once to coat. Cover; let rise in a warm (85F) place until doubled. Punch down, cover and let rest 10 minutes. Divide dough in half. Lightly oil two 12-inch or 14x2-inch pizza pans.

Sprinkle with cornmeal, if desired. Roll out dough or press into pans, forming a collar around edges of pans.

For a thin crust:
Prick thoroughly with a fork and bake in a preheated 450F oven for 5 minutes.

For a thick crust:
Cover and let rise in warm place 20-30 minutes. Prick thoroughly with a fork; bake in a preheated 450F oven 5 minutes.

Remove crust from oven and cover with favorite sauce and toppings.

Bake 15-20 minutes until crust is brown and cheese melts.

Freeze Ahead Tip. Crusts may be partially baked and frozen. Prick dough with fork and bake in a preheated 450F oven for 10 minutes. Cool, then wrap and freeze. Crust will keep for 6 weeks. When ready to use, thaw, top and bake.

Makes two 12-inch crusts or 14-inch deep dish crusts, or one 16-inch crust
Source: Kansas Wheat Commission