Basic Pizza Dough
1 (1/4 ounce) envelope active dry yeast (2 1/4 teaspoons)
1 teaspoon granulated sugar
1/4 cup warm water (about 110 to 115 degrees F)
1 1/2 teaspoons kosher salt
3 cups all purpose flour, plus extra as needed
1 cup room temperature water (65 to 70 degrees F)
3 tablespoons extra-virgin olive oil, plus extra for oiling the dough
In a small bowl, stir together the yeast, sugar, and warm water. Let sit until mixture becomes creamy, about 5 to 10 minutes.
In the bowl of a stand mixer fitted with a dough hook, combine salt and flour; evenly mix the dry ingredients. Combine the yeast mixture, the room temperature water, and the olive oil in a measuring cup with a pouring spout. With the mixer running, slowly add the liquid; continue to mix until the dough forms a satiny ball that clears the sides of the bowl, about 1 1/2 to 2 minutes.
(Note: If after 1 minute the dough is sticky and clings to the hook, add 1 to 2 tablespoons of flour and continue mixing. If the dough appears dry and crumbly, add 1 to 2 tablespoons of water and mix until the dough forms a ball.)
Turn the dough out onto a lightly floured work surface; knead by hand with a few strokes to form a smooth, round ball. Place the ball of dough in a lightly oiled bowl; cover with plastic wrap and let rise until doubled in bulk, about 1 hour.
Punch the dough down and transfer to a lightly floured surface, then knead briefly by hand. Divide the dough into 2 equal portions for 14 to 16 inch pizzas or 4 equal portions for 8-inch pizzas; shape each portion into a tight ball. Brush each ball very lightly with oil, then cover with plastic wrap and place in the refrigerator for at least 2 hours, or up to overnight. Bring the dough to room temperature before shaping, topping, and baking the crust.
Bake on a pizza stone with your favorite toppings in a 450 degree F preheated oven.
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