Pizza Crust

I've finally found a pizza crust (and method) that I'm really happy about--it's super quick and with the perfect amount of crispness on the bottom. This recipe makes 4 large pizzas. Original recipe here.

Preheat oven to 450 degrees. I use 15" pizza pans with holes.

Combine and let stand 10 minutes:
3 cups warm water
2 TB plus 1 tsp yeast
1 TB sugar

Add:
8 1/2 cups flour (I do half of it whole wheat flour)
1 TB salt
1/4 cup plus 2 TB oil (preferably olive)

Knead (for this amount, I use my mixer). Let sit 5 minutes (or cover and let it rise for a while, whichever you have time for). Divide dough into 4 parts. Roll out one part of the dough to desired thickness on the counter with a rolling pin (use extra flour or spray Pam on the counter and roller to prevent sticking). Transfer dough to pan. Beat an egg and put a small amount of the egg over the crust for an eggwash. Prick the dough with a fork before putting in the oven to prevent big air bubbles. (If you have crusts waiting for the oven, spritz them with water to prevent them drying out.)

Prebake crusts for 10 minutes. Then top as desired and bake for an additional 5-10 minutes.