BREAD-LIKE crust:
1) Preheat oven to 150°F, for proofing the dough. Place one rack in the middle of the oven and the other on the bottom tier. Place a 9x13 cake pan with one inch of water in it on the bottom rack of the oven.
2) Begin with these ingredients:
> 1&1/2 cup warm water
> 1 packet (2 ¼ tsp.; 1/4 oz.) Red Star active dry yeast
> 1 tsp sugar
Put the water in the Kitchen Aid bowl, then sprinkle sugar and the yeast on the water.
3) Let the above mixture set for about 10 minutes, then add the next four ingredients (mix dry ingredients together first).
> 2 tbsp. olive oil
> 4 cups flour
> 2 tbsp gluten (Bob's Red Mill)
> 1 1/4 tsp. salt
4) Use the mixing hook and knead on lowest setting until ball is formed and no longer sticking to the sides of the bowl. Transfer the dough into a large glass bowl and coat with olive oil. Turn the oven off. Place a towel over the bowl and stick it in the oven.
5) While the dough is rising, prep the pizza pan: spread canola-butter over the bottom and sides, then dust with cornmeal. Shake off extra cornmeal.
6) Once the dough has doubled in size, punch it down and roll it out to the shape of the pizza pan. Line the pan with the dough, then let it rise in a warm place until puffy.
7) While the dough is rising again, prep all the pizza ingredients. Once the fixings are on the pizza, bake in 400°F oven until the cheese is bubbly and starting to brown.
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THIN and CRISPY crust...
1) In a KitchenAid mixing bowl:
> dissolve 1 teaspoon sugar in 1 cup warm water, in the KitchenAid mixing bowl.
> sprinkle 1 packet fast-rising yeast on top of water and let it get foamy, about 10 minutes.
2) Add these ingredients and knead until it balls up:
> 3 c. flour
> 1/4 tsp. salt
> 1 tablespoon olive oil
3) Divide dough in half and place in two separate plastic bags. It can be frozen at this point. Otherwise, stick in fridge for a couple hours or room at room temperature (for _?_ minutes) until it doubles in bulk.
4) While still inside bag, squeeze air out of dough. Shape into patty and roll out on a generously floured board. Roll thin, with size to 1-inch past the edges of pizza pan.
5) Sprinkle cornmeal in pizza pan. Place rolled out dough in pan. Tuck edges of dough under to form a lip along edges of pan
6) Place in oven (not pre-heated) and allow to rise for 10-20 minutes. Shorter rising time will mean thinner, crispy crust. Brush olive oil over the entire crust. Then turn oven on to 400°F and put the pizza crust back in the oven. The "preheating" time for the oven will allow the dough to rise a little more.
7) When dough looks "set," but not browned, add pizza ingredients. Then finishing baking the pizza until done.
