In lieu of words....

Here is a great recipe for pizza dough, originally from Cook's Illustrated. We use it with great success. Enjoy!

Perfect Pizza Crust

This dough is soft and easy to work with and tastes great!

1 ¼ tsp. instant or active dry yeast
1 cup water, slightly warm or room temperature
1 ¾ cups all-purpose flour, plus more for work surface
1 cup cake flour
1 ½ tsp. salt
1 tsp sugar


Preheat oven to 500 degrees. Put in pizza stone if you’re using one.

Combine yeast and water and stir to dissolve.

Combine flours, salt and sugar in the bowl of a food processor and pulse to blend. With the motor running, stream in water/yeast mixture. Continue to process for 1 to 2 minutes, until dough becomes smooth and satiny. Add an extra tablespoon of flour if the dough becomes too sticky.

Divide the dough into two and shape each piece into a tight ball. Place on a lightly floured surface and cover with a lightly oiled plastic wrap or clean dish towel. Let rise for 1 hour, or until doubled in size.

Working with one ball of dough at a time, place on a lightly floured surface. Flatten the dough into an 8-inch disk, then stretch the edges gently until the dough is about 12-inches in diameter, rotating the dough by quarter turns as you work. You can also gently stretch the dough by placing it on the backs of your hands, letting the weight of the dough stretch it out.

Transfer the stretched dough onto a baking sheet that has been covered with cornmeal. Spread it with a small amount of pizza sauce, toppings of your choice and slide into the oven.

Bake for 5 to 10 minutes, until well browned.

Makes 2, 12-inch pizzas.

Recipe is easily doubled, tripled or whatever you need!