We like a little bit of everything on our pizza, though sometimes it is simple and just half canadian bacon and half mushrooms.
The thing I love most about my pizza dough recipe is that it is so versatile. I use it for foccacia, I can make thicker crust pizza or thin crust. This recipe can be doubled or tripled and it has still turned out perfect, so if you need more than go for it. The other great thing is it could turn into breadsticks, and it will take just about any herb, cheese or anything else that you might want to mix in it. It is just plain awesome. I got it from my Mom and I am not sure where she got it from, so thanks Mom!! (yes I am a bit overzealous with exclamation marks)
The boys prefer pepperoni or just cheese
Makes 1 thick crust or two thin crust*
1 1/4 cup warm water
1 1/2 tablespoon olive oil
3 1/3 cup flour
1 1/2 teaspoon sugar
1 1/2 teaspoon kosher salt
1 1/2 teaspoon yeast
Put all ingredients in order listed into the mixing bowl of your kitchen aid with the dough hook, set on stir and let mix until all moisture is gone, then turn up to 3 and let knead for 3-5 minutes or until it is smooth. Then take bowl off and place in warm spot covered with a towel. Let rise for 1 1/2 hours. Preheat oven to 425 degrees then take dough and spread out on baking stone*. let set and rest for 15 minutes, then top with your favorite toppings and cheese*, let rest again for another 15 minutes. Bake for 25 minutes.
*To make thinner crust pizza (not cracker thin) just divide one recipe into two pizzas
*I put a bit of olive oil on my baking stone even though it is very seasoned it helps the dough to spread out better. Also if you are using a baking sheet instead make sure you oil it so it doesn't stick.
*I limit the cheese to 8 ounces this helps everything to stay put and it won't cause your toppings to slide off. I also use a 50/50 of mozzarella and swiss cheese. I like the tang of the swiss.