Basic Pizza Dough

"Many of my pizzas are created with this dough as the foundation. One variation is the time each pizza takes to bake-because the toppings vary quite a bit, some cook faster than others. This recipe makes enough for two 13-by-18 inch pies, but the recipes specifying various toppings yield only one pizza each. I’ve done it this way because most people seem to want variety when they’re serving pizza; you can bake one of this and one of that. If you’re only going to bake one pizza, halve the dough recipe (using a scale, that is; by volume, you’ll have to approximate somewhat). You could also make the full recipe and refrigerate half the douh in a lightly oiled freezer bag for up to 1 day or freeze it for up to 1 month, well wrapped. Thaw the still-wrapped frozen dough overnight in the refrigerator and bring to room temperature before shaping the pie...."