Depending on how you plan to top this dessert pizza crust, you might want to add a few shakes of cinnamon to the flour before mixing.

1. In a large measuring cup, dissolve yeast in water. Let stand 5 minutes or until bubbly. Combine sugar, salt, and bread flour in the bowl of a mixer with a dough hook. Or, to mix by hand, place in a large bowl. Make a well in the flour mixture and pour in the water, followed by the butter, egg, and vanilla.

2. Turn the mixer on low to blend, or begin stirring the flour into the liquid with a wooden spoon, a little at a time. When ingredients are well combined, turn the mixer on medium-low to knead for 5 minutes. If working dough by hand, turn the dough onto a well-floured work surface. Use a pressing motion with the heels of your hands to push and stretch the dough. Work dough until mixture is slightly shiny and not too sticky to the touch.

3. The kneaded dough should be divided into four equal pieces. Store any dough not being used in a resealable bag in the refrigerator. Place remaining dough in a bowl, covered, to rise for 1 hour. Punch the dough down, shape into two disks, and let rest for 30 minutes.

4. Roll the dough into a crust shape or press into a pizza pan. Top as directed in recipe.