This is a great meal for large groups. I use large cookie sheets and make several batches of dough with different toppings.
1 Tbsp (1 envelope) active dry yeast
1 cup lukewarm water
2 Tbsp vegetable oil
1 tsp salt
2 3/4 cups flour (You can use up to half white and half whole wheat flour without having to adjust the recipe. If you have picky eaters just use all white flour.)
Sprinkle yeast in warm water; let stand until dissolved. Add oil, salt, and half of flour, beating well. Gradually add flour to form a soft dough. Turn out on floured board; knead until smooth and elastic, about 10 minutes. Spray cookie sheet with non-stick spray and roll out dough onto cookie sheet. Doing this before the dough rises is easier than waiting until it rises. Then poke with fork holes all over to prevent shrinking and allow even cooking. Let rise about 20 minutes and then pre bake dough for about 5-10 minutes at 475 degrees. Dough will have doubled in size. Then add your sauce and toppings; bake for 10 minutes or until done.
note: I find that this recipe doesn't work well when doubled. Take the extra time to make several single batches when feeding a group. I promise it's worth it in the end.
Per my sister Amanda's request here are my favorite toppings. Prego spaghetti sauce, 4 cups fresh baby spinach diced, white onion diced, red, orange and yellow pepper diced, hormel pepperoni, pineapple tidbits and about 4 cups shredded mozzarella cheese. I also like slices of tomatoes and mushrooms, but I only put that on if it's a personal pizza.