Basic Pizza Dough

Taken from Ready2006's post on the Nest.
Mix up a batch of this dough whenever you're in the mood for homemade pizza. Use it in the recipes here, create your own versions, or add mix-ins to customize the crust. Don't worry about rolling the dough into a perfect circle.

• 2 tsp. honey
• 1 package active dry yeast (about 2 ¼ tsp.)
• ¾ cup warm water (100° to 110°)
• 2 ¼ cups all-purpose flour (about 10 ounces), divided
• ½ tsp. salt
• Cooking spray
• 2 Tbsp. stone-ground yellow cornmeal

Directions
Dissolve the honey and yeast in ¾ cup warm water in a large bowl.
Let stand 5 minutes or until bubbly.
Lightly spoon flour into dry measuring cups; level with a knife.
Add 2 cups flour and salt to yeast mixture; stir until a soft dough forms.
Turn dough out onto a lightly floured surface.
Knead until smooth and elastic (about 6 minutes).
Add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, the dough has risen enough.)
Roll dough into a 12-inch circle (about ¼-inch thick) on a lightly floured surface.
Place dough on a rimless baking sheet sprinkled with cornmeal.
Crimp edges of dough with fingers to form a rim.
Lightly spray surface of dough with cooking spray, and cover with plastic wrap.
Place the dough in refrigerator for up to 30 minutes.
Bake according to recipe directions.
Wheat Germ Dough: Replace ¼ cup all-purpose flour with ¼ cup toasted wheat germ.
Asian Dough: Add 2 teaspoons raw sesame seeds.
Herb Dough: Add 2 tablespoons chopped fresh herbs (use a mix of herbs or just one, such as basil or oregano).
Nutty Dough: Add 2 tablespoons finely chopped walnuts or pecans.
Cheese Dough: Add 2 tablespoons finely grated Parmesan, fontina, or other cheese.
Pepper Dough: Add 1 teaspoon coarsely ground black pepper.
Note: Nutritional analysis is for 1 (12-inch) pizza crust. -- Yield: 1 (12-inch) crust
Nutritional Information: CALORIES 1155(3% from fat); FAT 3.4g (sat 0.6g,mono 0.5g,poly 1.3g); PROTEIN 33.8g; CHOLESTEROL 0.0mg; CALCIUM 49mg; SODIUM 1195mg; FIBER 10.8g; IRON 14.3mg; CARBOHYDRATE 242.5g
To make calzones or pizza, we top with sauce (I use a can of tomato sauce simmered for ~20 minutes with spices), cheese, and then your toppings. We love turkey sausage--our favorite combo is ricotta, turkey sausage, and roasted red peppers. Yum!