The cover pizza article didn't include a crust recipe.

 Here is mine.

1.  Flour.  5 cups Gold Medal All Purpose.

I've used other flour, but Gold Medal produces a lighter, crispier crust.  

From the history of Gold Medal Flour, 1946:

In February, Gold Medal Flour was withdrawn from the market because of the War Food Order Number 144 issued by the government. This regulation, issued to make existing supplies of wheat go further, required millers to extract 80% of the wheat kernel (68% to 72% was normally used) which produced a coarser, darker flour. The Gold Medal "Kitchen-tested" Flour trademark was not used on the new product since it did not meet the company's quality standards for the product. (Gold Medal Flour was again available in 1947 when the regulation was lifted.)  

How cool is that?

2.  Yeast.  5 tsp. Red Star Yeast, Jar (no packets).

Don't buy those packets -- Jar only.  

3.  Sugar -- 2 tsp., salt -- 3 tsp., olive oil -- 1/8 cup.

Don't sweat these ingredients.  

4.  Water -- 16 ozs.

5.  Semolina Flour.  Use this to keep the crust from sticking.  Put it on your pizza stone or pan.

_________________________________________

Step 1:

Put the water in a large bowl and microwave for exactly 1 minute. According to the Red Star web site, "For traditional baking, Red Star® Active Dry Yeast may be hydrated in 110°-115°F" 

__________________________________________

Step 2:

 During the 1 minute while warming the water, measure out the 5 cups of flour and get everything else ready to roll.

__________________________________________

Step 3:

Measure the 5 teaspoons of yeast into the warm water.  Toss in the 2 teaspoons of sugar.  Put the olive oil in the water also.  Let it sit for 2 minutes.

note:  I find that once the yeast starts foaming, you can move ahead.  Some recipes recommend allowing the yeast to work for a longer period of time. 

___________________________________________

Step 4:

While waiting for the yeast to start working (step 3), mix the salt in with the flour.  Put everything away except for the Flours.

____________________________________________

Step 5:

Stir in the flour plus salt.  Stir it until it is hard to stir (30 seconds?).  Then dump it out on a clean counter for kneading.  You will need about another 1/4 cup of flour to keep the dough from sticking.  You knead it for about 4 minutes.

Put it in a bowl and let it rise for a while.  Minimum 30 minutes.  In a warm place.  Preheat the oven during this time period.

______________________________________________

Step 6.

Cut into 4 equal size chunks.  Roll out four crusts.  Put on pizza stone or equivalent, first dusting the stone with the semolina flour.

You are ready to rock and roll.  Put your toppings on and you bake.  

The whole process takes less time than the typical recipe states.  Using really fresh yeast plus the warm water, and it rises rapidly.  

finis. 

 ps.... Don't use cheap cheese.  If you aren't going to use top quality cheese, don't even bother.

Fresh Mozzarella packed in water.