The Traditional Thanksgiving Pizza

I've actually had a couple of requests for this, so here's the recipe. The real trick here is the spices and whatnot in the crust. Makes a huge difference:

1 Pkg dry yeast
1 cup warm water (105-115° F)
1/2 tsp salt
1 tbs olive oil
2-1/2 to 3-1/2 bread flour
1 tsp oregano
1 tsp rosemary (crushed)
1 tsp thyme
1/4 cup grated Parmesan (substitute asiago if you have it)
plus whatever other spices or herbs you like

I use a KitchenAid mixer with a dough hook, but this can be done by hand as well. Mix the first four ingredients (plus the spices, Parmesan and herbs) then add 2-1/2 cups flour. With the mixer, you mix for about one minutes on speed two, then start adding more flour gradually. The goal is to make a stiff enough dough to cling to the hook and clean off the sides of the bowl. Mix about two more minutes. Place in a greased bowl – remember to turn the dough in the bowl so the top gets greased). Cover and let stand in a warm place about one hour. Punch dough down.

Roll dough out onto a pizza stone. let stand 5-10 minutes. Pierce dough with tines of a fork all around. It should look like a pincushion when you're done. Place in a 450° F oven for ten minutes. Remove and put toppings on. I favor tomato sauce, Canadian bacon, sliced black and green olives and a mixture of mozzarella, provolone, asiago and Parmesan cheese. Return to oven and bake an additional ten minutes or so – watch it carefully, though. It sometimes cooks faster or slower depending on how heavy a hand you have on the toppings. Remove from oven when done, slide pizza off stone and onto a cutting board (or it will keep right on cooking – that stone holds heat for a while).