You will need:
2 1/4 teaspoons yeast
1 teaspoon sugar
2 tablespoons olive oil
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
Combine the yeast, sugar, oil, and water and stir until dissolved. Set aside while you measure the flour and salt into a food processor. Turn on the food processor and while it is running, slowly drizzle in a steady stream of the yeast/sugar/oil/water mixture. In less than a minute, the dough should form a ball and not be too sticky. If the dough seems too wet or dry, add small amounts of flour or water, slowly until the desired consistency is reached.
Knead the dough on a clean floured surface for several minutes, until it is smooth and elastic. Place the dough ball in an oiled bowl and rotate to coat the dough in oil. Cover with plastic wrap or a damp towel and leave in a warm place to rise for an hour or two, or until roughly doubled in size.
Lightly oil two 12 inch pizza pans and sprinkle lightly with corn meal. Punch down the dough and divide it half. Roll out each half to desired size/shape and brush with a light coating of olive oil. Prebake the oiled crusts at 450 F for 5 minutes. Remove from oven, add sauce, cheese and toppings, then bake at 450 F for about 7 minutes, but start checking it after 5.
I made two vegetarian pizzas: a bbq chick'n and smoked Gouda, and a corn, Italian-style seitan, and homemade farmer's cheese pizza. Both were excellent. To make the Italian Style Seitan, follow the Grit's Homemade Seitan recipe and add the following when you combine all the liquid ingredients (right before adding the wheat gluten flour):
1/2 teaspoon hot mustard seends
2 teaspoons course black pepper
2 teaspoons paprika
1 teaspoon smoked paprika
1 teaspoon dried chili flakes
1/2 teaspoons oregano
6 cloves pressed or minced garlic