Make-Your-Own Pizza.... Dough

I finally picked up a copy of Ratio by Michael Ruhlman, as I'm sure I've mentioned many times at this point. He focuses for a large part on bread and dough ratios as they are some of the most dynamic of all the cooking ratios. According to Ruhlman, the basic bread dough is 5 parts flour : 3 parts water, plus a pinch of yeast and from there the magic begins; you can make an olive-walnut dough, or a rosemary-garlic dough, or a chocolate-cherry dough. The point of ratios is to provide a framework, and from there flavor it however you want. I've tried to present my recipes in the same sense, showing you what I do, but providing alternatives and emphasizing that it can be amended according to personal tastes.

Anyways, I'm also a big pizza/calzone person. They are quick and easy to make and always so satisfying. Part of the ease of pizza/calzone is the ability to walk into Trader Joe's and buy ready made pizza dough for $0.99, enough to yield 4 servings between Mike and myself. However, Ruhlman has shown that pizza dough is so simple to make that even $0.99 for a pound of dough may not be the best savings you can get. Mixing the dough by hand is therapeutic and allows you to invest even more into a meal that otherwise would not be that special. So, here is a dough recipe. It should yield enough for a medium pie or for 3-4 calzones, depending on how large you shape them.

Ingredients:
20 oz flour
12 oz water
1 pinch of yeast (if it is active dry yeast, dissolve in the water before adding to the flour)
1 dash olive oil
1 t salt

Method:
(if you have a scale, this would be the best method, otherwise a cup of flour is about 4-6 oz)
Mix together all of the ingredients until it is smooth and elastic, about 10 minutes.

Allow the dough to rise to about twice it size sitting in a bowl on the counter at room temperature.

Turn dough onto a floured surface and knead it to get rid of excess gas and redistribute the yeast, then let rest for 10-15 minutes.

If not baking immediately, refrigerate. It can also be frozen for 3-5 months.