Delicious Pizza Dough

1. If using a bread machine, add ingredients in the order recommended by your manufacturer. If mixing by hand, start by mixing flour, yeast, and salt in a large bowl. Leave a well in the center. Add the olive oil and water in the well. Mix by hand, kneading for 5-10 minutes. Work into a ball. Add a small amount of oil to the bowl and roll the ball to cover the dough completely. Cover your bowl with a tea towel and place in a warm place to rise for approximately 1 hour and 50 minutes.

2. For 2 thinner crust pizzas: divide dough in half. Grease a baking sheet for each pizza. Roll each portion of dough on a lightly floured surface into a 12 to 13-inch circle. Transfer to the baking sheet and build up the crust. Prick the crust with a fork. Bake for 10 to 12 minutes at 425 degrees. Top as desired and bake for another 10 to 12 minutes.

3. For stromboli: roll dough on a lightly floured surface into a rectangle approximately 10 x 14 inches. Top as desired, leaving 1 inch edges all around. Starting with the nearest 14-inch side, roll into a loaf and pinch the seams closed. Place seam side down on a greased baking sheet that has corn meal sprinkled on it. Cut 3-4 vent holes diagonally across the top. Brush with an egg wash (1 egg white and 1 tablespoon water). Bake for 25-30 minutes at 425 degrees.

4. For 1 thick crust pizza: grease a 13 or 14-inch pizza pan. Pat dough into the pan, building up the crust. Cover and let rise for 30 to 45 minutes until doubled. Bake for 20 to 25 minutes at 375 degrees. Top as desired and bake for 15 to 25 additional minutes.