This pizza crust is made with a bread machine (although easily converted to a stand mixer recipe or by hand) and is simple enough for a beginner to make.
Place 1 cup + 1 tablespoon cool water, 1 teaspoon granulated sugar, 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon table salt, 3 cups bread flour, and 2 teaspoons instant or bread machine yeast into the bread machine pan in the order given. Select the DOUGH cycle, then START.
Peek at the dough after 5 minutes. It should be gathering into a ball that sticks to the edge of the pan, then pulls away. If it bounces off the sides of the pan, add a tablespoon of water. If it won't pull away after sticking, add a tablespoon of flour.
Preheat your oven to 500˚F (260˚C) for about 20 minutes before you think the pizzas will be ready to bake.
When the DOUGH cycle completes and the pizza dough is double the original size, remove dough from the bread pan to a floured surface. Divide into 2 pieces and shape each half into a ball. Cover and allow to rest for 10-15 minutes.
Spray 2 heavy pizza pans (I use 2 13-inch round pans) or a baking sheet with olive oil. Push and cajole pizza to the desired thinness with your hands. Using a rolling pin tends to make the dough compact. If the dough is resistant to stretching, let it sit and relax for a few minutes then come back to it.
Layer sauce first (don't overdo it), cheese, and then meat and/or vegetables. Watch the amounts. Excess toppings will cause your pizza to take too long to bake and may result in a soggy middle.
Turn the oven temperature back to 450˚F (230˚C) after you put the pizza in. Bake for 10-15 minutes or until the crust is golden on the edges and the cheese turns golden brown in spots on top of the pizza.
Let cool for 2-3 minutes before slicing.
Notes
Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using the dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic about 5-10 minutes. Cover and allow to rise in a warm place. Deflate dough gently and shape rolls as indicated in the recipe.
If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out on a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape the dough as indicated in the recipe
Please note: You can substitute active dry yeast for instant or bread machine yeast. There is no longer any need to dissolve it. Be aware that it may be a little slower acting than instant yeast, but it'll get there.