Chewy, Crispy Pizza Crust

2 2/3 cu warm water (about 105 degrees)
2 TBSP sugar
2 tsp salt
1/2 c instant nonfat milk
2 tsp instant yeast, or a packet of regular yeast
stir, rest and let the yeast bubble up

Stir in 2 TBSP oil. Add 2 tsp Italian herb seasoning if desired. Mix in 4 c flour, beating until smooth. Add 4 or more cups flour, gradually, until you get a workable dough. (Note: I rarely add more than 2 c flour at this step.) Knead for about 10 minutes by hand or 4 minutes with the dough hook on your mixer. Cover with a clean cloth and let the dough rest for 15-20 minutes. Punch down the dough, divide into 8 balls and roll out into crusts.

Prebake crusts at 450 degrees F for about 5-10 minutes, or until just starting to brown. The top should look dry.

At this point you can top your pizza with your favorite sauces and toppings, or cool and put in a ziplock baggy in the frig or freezer. Bake at 450 until the cheese is nice and melty and the crust is brown, about 10-15 minutes.

NOTE: This recipe is from the Sonlight Forums and was said to be "just like Pizza Hut" if you put 3 TBSP of oil in the bottom of a deep pizza pan, then add the dough and bake at 450 degrees for 15 minutes or until done. That gives the pizza the very oily, crispy finish like a Pizza Hut pizza. Since we don't like using that much oil, we prebake the crusts and use them as needed.