PIZZA CRUST
1 packet active dry yeast (not quick-rising)
1 1/2 c. warm water (it must be between 105 and 115 degrees F)
1 Tbs. olive oil
1 tsp. salt
2 c. bread flour
2 c. unbleached all-purpose flour

In a large mixing bowl, stir the yeast into the water and leave it 5 or 10 minutes, until creamy. Stir in the olive oil.
Whisk in the salt and the bread flour, 1 cup at a time. Then add the all-purpose flour and stir with a wooden spoon until the dough comes together.
Knead dough on a lightly floured surface, adding a little more flour as necessary, for at least 10 minutes. It should be velvety. Place the dough ball in a lightly oiled bowl, cover it tightly with plastic wrap, and let it rise in a warm place until doubled (1 to 1 1/2 hours).
Punch the dough down and divide it in half. Roll the halves into balls and let them rest under a moist cloth for half an hour.
Preheat oven to 425 degrees F.
Stretch each ball of dough into a 14-inch round, place on a pan, and top with your favorite toppings. Bake 17 to 19 minutes or until golden.

Topping combos we did tonight:
(1) Marinara sauce, feta cheese, artichoke hearts, bacon, mozzarella, and Parmesan
(2) Marinara sauce, Italian sausage, green peppers, fresh mushrooms, and mozzarella