Fresh Pizza Dough

Directions

1. 1
   In a small bowl, combine the yeast, sugar and water and stir gently to dissolve.
2. 2
   Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
3. 3
   If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix.
4. 4
   Add the yeast mixture, at the lowest speed, until the flour incorporates.
5. 5
   When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball.
6. 6
   This should take about 2 minutes.
7. 7
   Add the olive oil and pulse a few more times.
8. 8
   Stop the machine periodically to scrape the dough off the hook.
9. 9
   Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers.
10. 10
    If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time.
11. 11
    Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
12. 12
    If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil.
13. 13
    Then begin stirring in the flour.
14. 14
    When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky.
15. 15
    As you work, squeeze a small amount of dough together between your thumb and fingers.
16. 16
    If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time.
17. 17
    Knead until smooth and elastic, about 10 minutes.
18. 18
    Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil.
19. 19
    Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.