2 3/4 - 3 1/4 cups flour (I usually end up using 3)
1 pack active dry yeast
1 cup warm water
2 tablespoon veggie or olive oil
In a large bowl combine 1 1/4 cups of the flour, the yeast and 1/4 teaspoon salt. Add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scrape bowl. Beat on high speed 3 minutes. Using a wooden spoon stir in as much remaining flour as you can. (If you're using a stand mixer you can just use that to mix in all the flour). Turn dough onto lightly floured surface. Knead in enough remaing flour to make a moderately stiff dough that is smooth and elastic, about 6-8 minutes total. (This is where I use the dough hook attachment. I just run the mixer with that for 5 minutes or so). Cover and let rest for 10 minutes.
Spread dough onto two greased pizza pans. For thicker, pan pizza crust, cover and let th crusts rise 30-45 minutes before baking. For a thin crispy crust, just bake straight from there.
I've made this using half all-purpose flour/half whole wheat graham flour and it still turns out wonderful.