Pizza Dough

 1 cup warm water (105 to 115)

1 package active dry yeast

1 teaspoon sugar

1 teaspoon salt 

1-2 tablespoons oil

3 cups flour, approximately

1. Place 1/4 cup of warm water in a small dish and sprinkle yeast and a pinch of sugar over the top. Stir to dissolve. Let the mix stand until it is bubbly. 

2. In a large bowl combine the rest of the warm water with a teaspoon of sugar, salt and oil. Add the activated yeast mixture. 

3. Add a cup of flour at a time until the dough no longer sticks to the sides of the bowl. I use a spatula to wipe down the side of the bowl as the dough gets thicker. Towards the end I am adding small amounts of flour and encouraging the dough not to stick to the sides of the bowl by scraping bits off with the spatula. Mix the dough for around three minutes to encourage gluten development.

4. The mixer should be fairly clean if you use the spatula  to clean the sides. Leave the dough ball in the container and oil it. Flip it over to get the oil on the bottom too. Cover it up and place in a warm location to rise. That should take about an hour.

5. Punch the dough down and spread onto a greased pan or skillet. Let it rise for awhile. Maybe 20 minutes if you can wait. Add your toppings and bake in a 425-450 degree oven.

Notes: Sometimes I don't add the salt and I l part  the flour yeast mix sit quietly for 20-30 minutes. It helps condition the dough so it is easier to stretch or pat out into the pan. After its quiet time I add the salt and the rest of the flour. They say the salt is not conducive to this resting period.

Sometimes I use my old sourdough in place of some of the flour.

Sometimes I add some whole wheat flour to give it a little more nutrition and flavor.