When I make pizza at home, this is the basic recipe I use for the crust. It can be adapted to fit whatever type of pizza you wish to make. For example, if you wish to make an herbed crust, stir two teaspoons dried basil into the flour with the salt. This recipe makes multiple pizzas depending on the type and style of pizza you want to make. For thin crust pizzas, this will make four 12-14 inch pizzas. For hand tossed, this will make three 12 inch pizzas or two 16 inch pizzas.
For those of you with a bread maker, I find the dough setting on mine kneads the dough too long, making the crust tough and chewy. If your bread maker has a short kneading cycle, go ahead and use it. As for me, I will stick with the old-school method.
Top it any way you want, you won't be sorry.
Basic Pizza Crust
1 1/2 cups warm water (100-110 degrees F)
1 Tbsp sugar
2 packets (2 1/4 tsp each) active dry yeast
1 1/2 tsp salt
4 1/2 cups all-purpose flour
4 Tbsp olive oil, plus more to oil bowl