A quick, simple pizza crust recipe that can be frozen for later use. Just make your dough ahead of time, thaw, and then have pizza crusts ready to go in just 5 minutes!
On a work surface by hand: Combine all ingredients in a large mixing bowl. Stir until the mixture becomes difficult to bring together, and then turn the mixture out onto a lightly floured work surface to knead by hand. Knead 10-15 minutes or until smooth and elastic. Turn into a greased bowl, cover with plastic, and set aside. Allow to rest 4-6 hours before using.
In an electric mixer: Combine all ingredients in the bowl of an electric mixer. Mix on low-medium speed with the dough hook for 10 minutes. Turn the dough into a greased bowl, and allow to rest 4-6 hours before using.
After the dough has rested for 4-6 hours, divide it into 4 equal portions (no need to punch it down. If you only need one portion of the dough at a time, you can set the one aside and flatten the others out to remove air bubbles. Then shape the extra pieces into discs, wrap them in plastic, and put them inside of a ziplock bag or airtight container. Freeze the extra pieces until you want to use them.
To shape your pizza, turn your reserved portion of dough out onto a lightly floured work surface, and begin stretching it from the centre outwards with your hands into a large, 12"-14" circle.
Note: I like to spread it out on the table to about an 8" circle, and then pick it up from the centre of the dough, allowing my hands to slide out to the edge of the circle with gravity pulling the dough down. Rotate the dough in your hands, running your hands along the outside of the circle, until the dough stretches into a large circle. Keep it moving fairly quickly, to prevent it from tearing.
If you do get a little hole it in at any point, just put the piece of dough back on the table, pinch it back together, and keep working the dough until it reaches about 12"-14" diameter circle.
Top with sauce and pizza toppings; bake on a pan or pizza stone at 450 degrees F for 15-20 minutes, or until golden.