Put water and yeast in a large mixing bowl and stir. Allow to sit for a few minutes to activate the yeast.
Add all the other ingredients except flour and combine thoroughly.
Add 2 cups of flour and mix well.
Continue adding flour a cup at a time until dough becomes shaggy and leaves the sides of the bowl.
Turn out onto a lightly floured board and knead for about 8 minutes until the dough is smooth and not sticky.
Clean out mixing bowl and oil with olive oil.
Place dough in bowl and turn to grease top.
Cover with plastic wrap or a damp towel. Let dough rise in a warm place for 1 hour or until doubled.
After dough has risen, punch down and turn out onto a lightly floured board.
To form crust
Cut off a portion of the dough and roll it to fit your pizza pan.
You can also make a free form crust and bake it on a cookie sheet. How much dough you need will depend entirely on how big your pans are and how thick you like your crust.
Heat your oven to 450 F. If you are using a pizza stone, put it in the oven before heating and let preheat for at least 20 minutes.
When your oven is heated up, re-roll or re-press the dough to fit the pans.
Use a fork to prick holes all over so that the dough doesn’t puff up.
Place in oven and bake for about 15 minutes. I like to take them out after 7ish minutes and remove them from the pans and put them back in directly on the pizza stone. That makes the bottom crust crisper.
After 15 minutes remove them from the oven and top with your favorite fixins.
Return to oven for about 5 minutes or until the cheese has browned to your liking.