This pizza dough recipe tastes terrific and is very, very easy (and
freezable). It's crispy and tender, and passes the s.o. test with flying
colors every time I make it.

2 1/2 t yeast
2 2/3 c flour (I've used all white, all ww, and 1/2 of each. All combos work.)
1 t salt

--Mix yeast with 1/4 c warm water and let it sit until dissolved and active.
--Mix flour and salt in a bowl.
--Add yeast mixture and mix.
--Add 3/4 c warm water and mix again.
--Knead 10 minutes.
--Let it rise. (SEE BELOW.)
--Option: freeze the dough. (SEE BELOW.)
--Cook (with sauce and toppings) about 20 min at about 350. I like to
spray the baking pan lightly and then sprinkle it with cornmeal before
putting the dough on it.

2 WAYS TO MAKE THE DOUGH RISE:
1. Let it rise until doubled (about 2 1/2 hours), in the normal way. OR:
2. Put it in a covered container with plenty of room for it to rise, put it
in the fridge, go to work or to bed, and the next time you think about it
(when you get home from work, or when you wake up), punch it down. It will
last in the fridge 2 or three days (punch it down every 12 hours or so).
This method is nearly foolproof, for anyone who might not be confident of
their yeast-using skills. The dough can take lots of neglect without
falling.

TO FREEZE THE DOUGH:
Let it rise in one of these two ways and then put it in a closed bag and
put it in the freezer. It will last around 2 months in the freezer.
Before using, defrost overnight (or overday) in the fridge and then let it
sit at room temp before using.