Recipe(tried): Gourmet Pizza

I've been fooling around with pizza dough now for several years and I think I finally got is down. I was pressured into figuring out how to make pizza because this one horse town I now live can not make a good pie.

Crust:

2.5 to 3.5 cups of flour
1 cup water
2 tablespoons olive oil
2 tablespoons fresh rosemary chopped
or l tablespoon dried
2 cloves garlic minced or 1 tablespoon
garlic powder
1 tablespoon of dried yeast or 1 package/envelope
1 teaspoon of salt

Disolve yeast in l cup warm water. Add ~ 1 teaspoon of sugar to help activate the yeast.
I like to use at least 3/4 cup of whole wheat flour and the rest unbleached all-purpose white flour. Start with ~ 2 cups flour, salt, garlic and rosemary. Mix well. After yeast has foamed up, add water/yeast and olive oil and mix well. I use a Kitchen Aid mixer to knead the dough. Other heavy duty food processors would work fine. If using your hands, knead the dough ~ 8-10 minutes until dough is smooth and elastic. The dough will start out as a sticky mess. Add remaining flour 1/4 cup at a time until dough no longer stick to side of bowl. I usally punch and turn a few more hand fulls of flour in the bowl until the dough is no longer too sticky. Place in greased bowl, cover with platic wrap, and place in oven with light on until dough doubles in size. Punch down and knead some more flour into the dough. The dryer the dough the harder/crustier the crust. DO NOT overdue it with the flour. It should be semi-dry. Roll out on stone or pan ~ 14 inches in diameter so that dough hangs over the stone. After toppings are applied fold excess over to form crust. Other herbs can be substituted such as basil or marjoram, but the amounts may vary

Toppings:

~ l small leak
~ 1 cup chopped Portobello mushroom
~ 1 cup red pepper chopped or julienned
~ 1.5 cups coarsely chopped spinach
~ 4 tablespoons sun-dried tomato pesto
~ 2 cups mozzarella cheese
Any toppings of your choice will do. The amounts are just an estimate. Add as little or as much as you like. I highly recommend that you a least try the leak and the SDT pesto combo. These two indgredients are key!! Spread SDT pesto evenly over dough, add leaks and spinach, then the cheese. Finish off with peppers and mushrooms. Bake at 450 degrees until cheese just starts to turn brown ~ 20-25 minutes. You may never order pizza out again!!( Just kidding. This pizza, without any help takes about 1.45 hrs. from start to eat, but it's worth it!!)