PIZZA DOUGH

Recipe from: Leslie Syme

2 1/4 tsp dry, active yeast 
1/2 cup warm water (110-115 degrees)
4 cups flour (I use all purpose) (may need more)
1 1/2 tsp salt
2 tbsp olive oil plus enough to coat bowl
1 tbsp sugar

Pour the water, sugar and yeast into mixing bowl. Stir until dissolved. Let rest for 10 minutes and the mixture will begin to react by becoming a little foamy head.
Add the salt and olive oil and stir to combine. Add 1 cup of flour separately until the 4 cups are mixed in. Will be thick. Sometimes I use more flour (up to two cups) to get it to the right consistency. You don't want it to be sticky. I just mix everything in my kitchen aid for about 8-10 min until it looks like a smooth textured ball. Coat a bowl with plenty of room for the dough to rise with olive oil. Place dough in bowl and let rise for at least an hour, more time if you have it.
If you want to freeze the dough, put it in a sprayed freezer bag and do not let rise until you are thawing.
I like to sprinkle corn meal on my pizza stone to get the crust a little more crunch.
Cook at 425 for about 10 minutes without toppings, then add toppings and cook for another 10 min or so depending on how you like your crust.