1 heaping teaspoon dry yeast
1 cup warm water (105-115 F)
1/2 teaspoon salt
2 teaspoons olive oil
2 1/2 - 3 1/2 cups all-purpose flour
Dissolve yeast in warm water in warmed bowl. Add salt, olive oil, and 2 1/2 cups of flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute.
Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 minutes. If it's too sticky, keep adding more flour. It shouldn't stick to your hands too much.
Place in a lightly-greased bowl, turning to grease top. Cover, let rise in warm place, until doubled, about 45 minutes to an hour. Punch down and prepare as normal. Bake in 450 degree oven. Yields 1 large (14-16 inch pizza) or 2 smaller ones.
If you like a crisper crust, include 1/4 to 1/2 cup whole wheat flour with the all-purpose flour.
Adapted from the recipe book that came with our first KitchenAid mixer in 1995.