Mix the warm water, yeast and sugar together. Let it sit there and activate about10 minutes. It should be foaming when you check it; if it’s not, the yeast iseither too old or the water used was too hot. Just warm water will do.
Stirin the oil and salt. Make sure to mix itwell.
Onlyadd a 1/2 cup of flour at a time. Bydoing this, it will insure that the dough is properly mixed.
Knead yourdough, using either your hands or your mixer, until a ball forms. The doughshould be a little sticky, but not too much. If it is too sticky, add a coupleteaspoons of flour to it. Continue to knead the dough for another 5 minutes oruntil it hold together well.
Once you are done with that, spread a little of the olive oil in a bowl, one that is bigenough to allow the dough to rise twice its size currently. Cover it with a thintowel and let it rise for an hour. Some people just leave it on the counter,but it may be easier to let it rise in the oven. Be sure you have a light that works in youroven, so you can check the progress of the dough.
Once the dough has risen to two times its size, remove it from the over and pre-heatit.
Pre-heatyour oven to 450 degrees (DON’T forget to remove the dough before doing this,if that is where you have put it to rise. Otherwise, you will have a big ball of hard dough that can’t be eaten.
While theoven is heating up, punch the dough down and knead it a few more times untilit’s smooth, a bit more firm and easy to roll out. Now, at this point, you can make your crustand have pizza, or you can also toss it in the fridge until you are ready touse it. This can also be frozen, but mayI recommend, if you do freeze this, make sure to roll it out first, useparchment paper and label the day you put it in. The parchment paper helps itfrom sticking to freezer bags and also helps it to bake more evenly when youare ready to make your pizza. Don’t forget to bake it for about 30 minutes andthen flip the crust over for a more even bake.