Home Made Pizza Crust

I've been toying with the notion of making pizza for a while now. I even thought about buying pre-made frozen pizza dough, but being the penny-pincher that I am, I finally opted for making my own. (Plus Baby D graced me with an afternoon nap in her crib, freeing up my hands for baking)
I used the pizza dough recipe from Fine Cooking magazine, issue Number 49, March 2002. They had a great article with step by step instructions and lots of photos.

4 Cups flour
1.5 tsp salt
1.5 Cups warm water
1 package yeast
2 Tbsp olive oil

Combine the yeast and water and allow the yeast to bloom for a few minutes.
In a food processor fitted with the steel blade, load the flour and salt in the bowl and pulse until blended.
Turn on the food processor and pour the water and yeast into the bowl in a steady stream.
Turn off the food processor and add the olive oil. Pulse until the oil is distributed.
Turn the sticky dough out onto a lightly floured surface and knead a few times.
Cut dough into four even sized portions.
(I chose to refrigerate my dough at this point but the article goes on to explain how you'd freeze, refrigerate or use the dough fresh)
Bring dough to room temperature and proof until doubled in size.
Flatten dough and use knuckles to pull the dough into an even 1/4" thickness. (This takes practice, my first pizza was hideously uneven)
I didn't have a peel or baking stone, so I put my finished dough on parchment paper and put that on an aluminum baking sheet.
Add toppings and bake at 500 degrees for 8 minutes.

My pizza (pictured above) was sundried tomato pesto and Chevre. Yum!