Pizza Crust for the Fluffies

There are two camps of pizza crust eaters: the crispies and the fluffies.  I'm a fluffy.  I like big, fluffy crusts with chewy centers and crispy outsides.  This is my favorite crust recipe

Ingredients:
1 1/2 cups warm water
2 1/4 tsp yeast (or 1 packet)
1 tbsp brown sugar
2 tbsp olive oil
2 1/2 cups flour
1 tsp salt

Directions:
 In a small bowl (or measuring cup, if you're like me and hate extra dishes) mix together the warm water, brown sugar, and yeast.  In another, larger, bowl, mix 1 1/2 cups flour with salt.  As soon as the yeast blooms*, mix the olive oil into the water mixture, then dump everything in on top of the flour and salt.  Mix together as thoroughly as possible, adding more flour if necessary to get the dough to the point where it's thick enough (and not sticky) to knead.  Knead it for 5 minutes, adding more flour as necessary, then coat lightly with olive oil, drop back in the bowl, and cover with a towel or plate.  Let it sit for 1 hour.

 Preheat oven to 425.

VERY lightly oil only the bottom of your pizza pan.  Do not oil the lip of the pan.  Plop your pizza dough down in the middle of the pan and squish and push the dough towards the lip.  Here comes the reason I  told you not to oil the lip of the pan: if you've oiled everything, your dough is going to shrink back towards the middle as soon as you stop pushing it.  Therefore, you want to push the dough up over the lip and curl it slightly down on the sides of the pan so it will stick.  Jab at the parts of the crust that are touching the bottom of the pan with a fork a few times so steam can escape.  Bake for 5 minutes.

Add toppings and cook until cheese/crust/toppings achieve desired brown-ness (for me, about 12 minutes)

*Instead of being  merely murky, you'll see the water/sugar/yeast mixture start to have light "blobs" of color that push out from the center of the bowl.  Fun to watch.