High Altitude Pizza Dough

I do not have the temperament of a baker.  I have no patience for mistakes.  When I make a new recipe and it doesn't come out the first time, the odds are good that I will never make it again.  So I don't like to "experiment" or "play around".  I'm always on the hunt for recipes that will be easy and taste good.  The first time.  I googled for awhile before finally finding a recipe for high altitude pizza dough.  I found tons of advice and tips about how to adjust my old recipe, but that's not what I was looking for.  I just wanted someone else's tried-and-true recipe to start with.  I finally found this one, from the Denver Junior League cookbook (via food.com).  I made some minor adaptations, but overall it fit the bill nicely.

Ingredients:
1 package dry yeast
1/4 cup warm water
3 cups flour
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon honey (I subbed 1/2 tablespoon sugar)
3/4 cup cold water
1 tablespoon dried rosemary (or oregano), chopped

Directions:

In a small  bowl, dissolve yeast and sugar in warm water and let stand 5-10 minutes, until slightly bubbly.
In large bowl, combine flour, salt, olive oil, and cold water.
Add yeast mixture and rosemary and stir to blend.
Knead by hand until smooth, about 10 minutes.
Form into ball and place dough in oiled bowl, turning to coat entire surface.
Cover with plastic wrap and towel, and let rise until doubled in bulk, about 1 hour.

Preheat oven to 425 degrees.
Divide in half, and shape each piece into a 12-inch round.
Crust may be prebaked 7 minutes before adding toppings, or top uncooked crust with desired toppings and bake 10-12 minutes, or until crust is golden brown.