The best pizza dough ever. Made with 30 minutes of work!

I've been thinking a lot about pizza lately, and I'm not talking about the kind of pizza you get in college. I'm talking about one of the epics of Italian cuisine; Great ingredients, great dough, and well thought out flavor choices.

Most pizza is a commodity in the US and that is a shame. Bargain basement low moisture, low fat mozzarella, cardboard crusts (I'm looking at you Daddy John.) Massive processing plants which churn out flat frozen food like substances more loaded with high fructose corn syrup and chemicals then milk and flour.

What is it about the American psyche that allows the degradation of great nutritious and tasty things in favor of time savings or money savings? Yes we are busy, we have work, school, and soccer practice. But to be honest great food doesn't take much time; especially pizza from scratch. All it takes is scheduling.

My first goal was to make a really great crust. I have made a lot of dough with a natural levain, but since those are made with captured natural yeast, every levain's personality is a little different. They usually have a lot of amazingly interesting flavor profiles from Sourdough to not so tasty flavors.

However, I wanted to create a dough that anyone can make easily using one set of instructions.

Here is my recipe. You can skip to the bottom for the Too long; didn't read (TL;DR) recipe.