Taste is on the tongue of the beholder, and nothing is so true as when it comes to making pizza at home. I have experimented with many dough recipes over the years, and this one has become my favorite. The cornmeal gives it a nice crunch, whether you toss it, roll it out for a thin crust, or press it in a pan for Chicago-style. This makes enough for about two "regular size" pizzas.
In a large bowl, whisk together all ingredients.
Knead dough on a well-floured service for about 5 minutes.
Place dough in a well-oiled bowl. Cover and let rise until doubled.
For thin crust, roll out as thin as possible on a well-floured board (or pizza peel). Top as desired, and bake on a preheated pizza stone (475°) until done.
For hand-tossed, toss and press dough into 2, 12-15 inch circles. Top as desired and bake on a preheated pizza stone (475°) until done.
For pan pizza, press dough into two round cake pans that have been coated with oil and cornmeal. Top as desired, and bake in a preheated oven at 450° until done (may bake dough separately before topping to let rise slightly.)
This recipe will make two calzones using the pepperoni calzone recipe.