Pizza Dough
1 package active dry yeast (if you are using yeast out of a jar, use 2 1/4 teaspoons)
3 cups all-purpose flour
1 cup tepid warm water (like a baby's bottle)
2 Tablespoons olive oil
1 1/2 teaspoons Kosher salt
1/4 teaspoon sugar
In a small bowl, combine the warm water and sugar. Add yeast and stir gently. Allow yeast to bubble slightly (5-10 minutes). Pour yeast mixture into a mixer bowl with the dough hook attachment. Add olive oil, salt, and 2 cups flour. Turn on mixer- after a few minutes the dough should start to pull away from the sides of the bowl. Add flour as needed (you may not need the entire last cup). If you do not have a mixer, this process can be done with a large bowl and wooden spoon. Oil a large bowl. Remove dough from bowl and knead slightly then place in bowl, turning to coat evenly with oil. Cover with a dish towel or saran wrap and allow to rise in a warm place until doubled in bulk, approximately 1-2 hours. After doubling in bulk, remove from bowl and knead on a floured surface. Stretch dough onto pizza stone or cookie sheet. Add sauce, desired toppings, and cheese. Bake at 425 for 15 minutes or until cheese is melted and crust is beginning to brown.
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