Recipe(tried): Pizza Dough (makes four 12-inch crusts - freezes well)

This is the recipe I always use when making pizza for a crowd. It makes 4 crusts at a time, so that's perfect for a small group.

Pizza Dough

1 1/4 cups warm water (105-115 degrees F)
1 envelope active dry yeast
1 teaspoon granulated sugar
5 cups all-purpose flour, or as needed
2 large eggs
2 teaspoons salt
Olive Oil
Topping of choice

1. In a small bowl, mix the water, yeast, and sugar and let stand for about 10 minutes, or until foamy.

2. In a large bowl, combine the yeast mixture and eggs. Mix in 5 cups of flour and the salt and stir or beat with an electric mixer until the dough pulls away from the sides of the bowl. Turn the dough our onto a lightly floured surface and knead for 5-10 minutes or until smooth and elastic.

3. Put the dough into a large oiled bowl, turning to coat. Cover with plastic wrp and let rise in a warm, draft-free place for about an hour, or until doubled in volume.

4. Punch down the dough and divide into 4 equal parts. Shape the pieces into alls. Lightly cover the dough with a kitchen towel and let rest for 30 minutes so it will be easier to handle.

5. For each pizza: Brush a 12-inch round pizza pan with olive oil. Place the dough on a lightly floured surface. With floured hands, pat dough into a 6-inch round. Stretch or roll out the dough with a rolling pin into an 11-inch circle. Lift into the prepared pan and press the dough to the edges of the pizza pan. Add the toppings of your choice and bake on the lowest oven take. I usually bake my pizzas at 450 for 15 minutes.

This dough also freezes well. I wrap each piece in plastic wrap then place them all in a freezer bag. I take them out and use them as I need them. It's really convienient.