Best Pizza Crust Ever!

Mix the yeast and sugar together and add the warm water. Let it sit for a few minutes to allow the yeast to soften. Stir in the powdered milk, salt, beaten egg and 3 cups of the flour. You can do this by hand or use your KitchenAid mixer with the paddle attachment. Add 2 more cups of flour, 1 cup at a time, mixing very well after each addition. If you are mixing by hand, turn your dough out onto a floured board and knead in your 6th cup of flour. If you are using a KitchenAid, change to the dough hook and add the 6th cup of flour. At this time you want your dough to be soft and loose, but not overly sticky. If you need to (and you probably will), add more flour 1/4 cup at a time. It is more important to get the texture you want instead of getting hung up on exact measurements. You DO NOT want your dough to be stiff and overworked. You are not making a loaf of bread. Keeping the dough loose will give you a wonderful crust.

Return your dough to a greased bowl and let it rise for about an hour. Preheat your oven to 425F. Divide your dough into 3 if you want thin crust, 2 if thick. On a floured board, pat, pull and stretch your dough into a circle. Transfer it onto a pizza stone, a greased pizza pan, or greased cookie sheet. Bake your crust for 6 minutes BEFORE you put your sauce and toppings on, and continue to bake for another 10-12 minutes after your pizza is all assembled. This will insure that your crust is not soggy in the middle. Thick crust pizza will require longer baking than thin crust. If you are making bread sticks, brush with garlic butter and sprinkle with Parmesan cheese before baking.