Pizza crust

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour
In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.

Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
Spray a glass or metal bowl with cooking spray and place dough in the bowl.
Cover and allow to rise for 45 minutes or until doubled in bulk.
While oven is heating, punch down dough and shape into a disc. Spray your work surface, rolling pin, and pizza stone with non-stick cooking spray. Place dough disc onto work surface. Roll and shape into a circle. (Disregard all of this, by the way, if you’re a stinking dough-thrower). Very gently transfer the dough onto your pizza stone and continue to shape up to the edges of the stone.

4. Using a fork, prick several holes in the crust. Drizzle crust with a little olive oil…

 and brush all the way up to the edges. Sprinkle with garlic salt. Both oiling and garlic salting the crust help crisp it up, give it a great flavor, and keep it from getting soggy in the middle.

5. Bake crust in preheated oven for 10-12 minutes or until golden. Remove from oven.