Perfect Pizza Dough

This pizza dough recipe is really a cinch to make and makes a perfect pizza every time! There are two alternative ways to make it; you could use a food processor instead of a stand mixer, or you could do it by hand but then it won't be as much of a cinch and will require some kneading.

Perfect Pizza Dough
4 cups all-purpose (plain) flour
1 Tablespoon instant yeast
1/2 teaspoon salt
2 cups warm water
1/4 cup oil

In the bowl of a stand mixer, combine 3 cups flour, the yeast, and the salt. Attach the dough hook and mix on low, gradually streaming in the water, then the oil. Increase speed to medium, gradually add the remaining one cup of flour. Increase speed to high and mix until the dough forms into a ball. 

Dough can be used immediately, but will benefit from resting. Form into a round ball and place in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and place in a warm spot. This can be done for a few minutes or a few hours. This dough will make one large (12-15") or two small (8-9") pizza crusts. Alternately, it can be used for individual pizzas, calzones, and more. If you need to divide the dough, cut it, round each piece, and allow to rest for a few minutes before rolling it out. 
My nine inch pizza crusts took about ten minutes to bake at 425◦F.

I would classify this neither as a thick or thin crust dough, it's somewhere in between. But to true pizza connoisseurs, I guess it would have to be a thick crust as it certainly isn't a paper-thin dough. It rises quite nicely if allowed to rest as well as in the oven. And has a pleasing chewy and crisp texture that can stand up to heavy toppings and rich sauces.