In response to Erin's comment from the last post, here's an updated reprinting of the pizza recipe we like to use. The original post can be found here, but I've added some changes below. 

1) Optional: Preheat oven to its lowest setting (180 degrees?) with an oven-proof container of water inside (See step 6 below).

2) Dissolve one pack of dry active yeast by letting it stand 5 minutes in 1 1/3 cups of warm water (when I'm getting "warm" water, I stick my finger under running water and try to get it to the temp. that would be comfortable for a hot bath). During this step, I usually add a small spoon full of sugar to get the yeast going also (maybe 2 tsp.?).

3)Once the yeast is dissolved (if you used the sugar it should smell bready), add

1 tbsp. salt,
1 tbsp. sugar,
2 tbsp. olive oil,
3 3/4 cups flour.

4) Mix this for a minute or two until everything is mixed together well and then kneed the dough until it is smooth (we use a mixer with a dough hook).

5) This is important! Turn off oven if you preheated it in step 1.

6) Then, put the dough in a bowl, cover, and let rise in a warm place for an hour (you should probaly put some olive oil in the bowl and roll the dough in it to make sure the dough doesn't stick to the bowl). Your dough will have a particular temperature/humidity that will make it rise the best, so you can experiment with various places in your house. I've found that my dough rises best in the warm oven environment created in steps 1 and 5, but be sure to turn off your oven while the dough is rising.

7) Once the dough has risen, it will make one thick-crust or two smaller, thin-crust pizzas. If you are making two pizzas, divide the dough at this point.

8) Preheat the oven to 475. Don't forget to put the pizza stone in the oven while it preheats, if you have one.

9) Punch the dough down and roll it out. In the original post, I said to roll it out on a floured surface, but Brooklynne and I have realized this usually makes our pizza taste dusty from the flour that sticks to the bottom of the pie. Instead, we recommend using cornmeal. You can also try pressing the dough between two lightly-greased, round cake or pie pans (the method we used in the pizza crust factory where I used to work) or tossing your dough, but I haven't figured that one out yet.

10) Take the hot pizza stone out of the oven carefully and put the dough on the stone. Again, a little cornmeal will keep the dough from sticking. If you don't use a stone, any cookie sheet will do. Turn up the edges and dimple the raw crust to keep it from bubbling. Sometimes, Brooke and I like to put narrow slices of cheese at the edges and roll the dough over the cheese for "stuffed crust."

11) Put on your desired toppings, and bake for 12 minutes. If you like thin crusts, and you only need one pizza, instead of halving the ingrediants, you can make two crusts, leave the second untopped, and freeze it after baking.