I posted this a long time ago, I think, but let's go again, shall we?
The Best Pizza Crust in the Universe. Honest
Start the night before mixing up a sponge. If you have a jar of sourdough starter, you can skip this step and use a cup of that instead.
1 cup flour
1/2 cup water
scant 1/8 tsp yeast
Mix together, and cover loosely. Let sit overnight (or at least 8 hours if you forget and don't start until morning.)
2 hours before supper, mix together
Sponge (or starter) from above
3/4 cup water
2 1/4 cup unbleached flour
1/2 - 3/4 tsp yeast (if you have a good hearty sourdough starter that you used instead of the sponge, you can reduce or even eliminate this yeast)
1 tsp sugar
2 tbsp olive oil
generous shake (maybe a teaspoon?) of garlic salt (I like the kind with parsley)
1/4 cup grated parmesan cheese
couple grinds of black pepper
bit of oregano and rosemary (more for smell than flavour)
Mix this ONLY until it's mixed - it'll be shaggy looking and that's fine. You don't want to get the gluten going or you'll end up with light, bready dough. You want chewy. Cover and let rise 1 1/2 hours.
Preheat your oven with the stone IN to 500º. Punch down the dough and divide in 2. Pat, roll, stretch each piece into a 12" circle on a sheet of baking parchment. (You can sprinkle cornmeal on the parchment first if you like. I don't bother.) Slide the parchment/crust onto the stone using a paddle or cookie sheet. Bake the naked crust for 4 minutes, then remove and add sauce and toppings while the other crust bakes. Bake an additional 8 minutes with the toppings. I'll often slide the crust without parchment in for the second bake - the edges of the paper tend to get overheated and stinky, and after the first bake, the crust won't stick anyway.
Enjoy! And let me know what you think. You CAN make this in a breadmachine, I've done it when I know I'll be pressed for time. Start the sponge right in the machine, then shut it off and leave it over night. Add everything else in the morning. Let the machine run while you make coffee and toast a bagel, then shut it off again and leave it until you're ready to start dinner. It works just fine, just don't let it over-knead the dough.