I always cook my pizzas on a cookie sheet - mostly since I don't have a large enough pizza round, but you get the idea:
1 pkg. active dry or fresh yeast (2 1/4 tsp.)
1 tsp. honey
1 c. warm water
3 c. all-purpose flour
1 tsp. kosher salt
1 Tbsp. extra-virgin olive oil
In a small bowl, dissolve yeast and honey in 1/4 c. warm water.
Combine flour and salt in mixing bowl.
Add oil, yeast mixture, and remaining water and mix on low speed until dough comes cleanly away from sides, about 7-8 minutes.
Dough should be smooth and firm.
Cover and let rise for about 30 minutes - dough will stretch as it is lightly pulled when done.
Divide dough into 2 balls for two 8" pizzas, or use the entire recipe for a large cookie sheet.
On a smooth, unfloured surface, roll the ball under the palm ofyour handuntil top is smooth and firm, about 1 minute.
Cover and let rest 15-20 minutes.
Brush top of pizza with olive oil before adding toppings.
Add desired toppings and bake at 500 for 10-12 minutes.
Without toppings, bake at 475 for 8-10 minutes.
Dough can be refrigerated for up to 2 days.
Sound like too much work?
Try using instant yeast instead of regular - you don't need to let it raise; just mix the dough and form your pizzas!
Or, you can try an easier pizza crust recipe - found here.