I use a fast-rising yeast so it only takes about 45 minutes to rise. I get a good 12-14 inch crust.
Also, I use unbleached, all-purpose King Arthur flour. It has a nice texture and is very easy to work with. It is the only flour that I use to make pizza dough.
You’ll notice that I poke holes in the dough. I do that to prevent it from bubbling up, something I learned when I worked in a pizza joint years ago. My oven isn’t so great, so I bake the crust only for about 10 minutes before adding the toppings. That way, the crust doesn’t come out soggy.
This is the finished product. We loved it. It’s gone. It’s in my belly. We topped it with red onions, orange bell peppers, mozzarella and parmesan cheese, and about 3 ounces of andouille sausage.