Pizza

It's my impression that many posters here make their own crust. My wife and I have a simple recipe we use that requires at least an hour of rise and a few minutes of rest after dividing, if you'd like it.

Full disclosure: it's a conventional oven crust, but it worked really well for us on the Egg.

I am pretty sure this is a Bobby Flay recipe, actually, but it's what we've used for a while now:

3 1/2 C all-purpose flour
2 T kosher salt
1 T sugar
1 pkg. activated dry yeast
2 T olive oil
1 1/2 C warm water (110*F, and yes, I use the Thermapen to check).

Mix dry ingredients together, including yeast. As mixer runs, add oil and water and mix until dough is a big, cohesive softball. Place in a bowl, cover with plastic wrap, and allow to sit at room temperature for at least an hour.

On a counter lightly dusted with flour, divide dough into halves and roll into balls. Cover with plastic wrap and allow to sit for at least 10 minutes. Roll out and form into crusts, over a generous scattering of cornmeal, on a pizza peel. Top as you wish.

@Kasey595: glad I could help. If you want to experiment, there are some guys here who do the classic Neapolitan "00" flour crust, and I'm sure you can find their recipes, too.

here is what I use.  its pretty good look through some of zippylips dough recipes he also has a solid deep dish one.  also if you don't have a scale they help a ton, baking is a science so you need precise measurements.

Good catch on my drunk mistake, @sharhamm!

@Kasey595, please use TEASPOONS of salt and sugar. My bad.

Make yourself a double batch of dough -- because you will want it again in the next week --  and the dough gets better with time in the refrig...