White Bread or Pizza crust

3 1/2 cups hot tap water (starting to be uncomfortable to put your hand into)

3 1/2 cups bread flour / reg. white flour is fine too

1/4 to 1/3 cup of sugar

3 to 4 heaping Tbsp. of instant yeast

Mix until moistened, cover, let "sponge" for 8 to 10 minutes

Add remaining flour (4 to 6 cups - I usually add about 5 cups).  Add 4 1/2 cups to begin and 1 Tbsp. of salt after you've added the flour.  From the time you start the mixer and start adding flour until desired consistency is reached, let the mixer knead for a total of 8 minutes.

Let dough sit in the bowl - covered - for approx. 10-15 minutes while it rises.  Punch down.  Pinch off three equal portions for you pizzas.  If you put shortening/olive oil/flour on you hands, the dough will not stick to your hands. 

Spread cornmeal/flour out on you work surface .  Roll out the dough, always pushing from the center towards the outside.  While rolling the dough, occasionally "slide and shake" the dough to make sure it's not sticking to the work surface.  If it sticks, lift the dough a bit and spread more corn meal under it. 

Preheat oven to 500 degrees.  You can cook the crust prior to putting toppings on:  Cook just the dough for 4 minutes.  Poke holes in the dough during cook time if it gets too fluffy.  Remove and create your pizza cooking for 7 minutes or until crust is a nice golden brown and the toppings have melted. 

Or

Add toppings to unbaked crust and bake 10-12 minutes or until crust is a nice golden brown and the toppings have melted.

For bread: bake 350 degrees for 27-30 min