1 tablespoon of dry yeast

1 teaspoon of sugar

3 cups all-purpose flour

2 tablespoons olive or vegetable oil

1 teaspoon salt
 

(Yield 2 - 12" pizzas)
 
 

TIPS:
You can put prepared fresh pizza dough ball in the refrigerator. Cover dough tightly with plastic wrap. It will last for three days. Remove the dough from the refrigerator an hour before use to allow it to come to room temperature. 

The dough can also be stored in zip lock bags and frozen for up to 6 months. If frozen, thaw overnight in the refrigerator.

• Sprinkle the yeast on the surface of the water and add the teaspoon of sugar and set aside for about 10 minutes. 
• Mix together the dry ingredients, flour and salt. 
• Once the yeast has proofed, add half of the flour mixture. Mix until blended. Add the oil and mix until smooth. Add the remaining flour until a soft ball of dough forms. Be careful not to add too much flour (it will dry out the dough). 
• Take the dough out of the bowl and knead it on a counter surface until the dough is smooth and elastic (about 6 to 8 minutes). 
• Lightly oil a bowl, place the dough in the bowl and cover. Leave the dough at room temperature to rise until doubled in size, about 1 hour. 
• When the dough has doubled in bulk gently punch it down. Transfer the dough to a lightly floured surface and divide into 2 equal parts. Form 2 balls. 
• Place oven rack in bottom third of the oven. Place a pizza stone or tiles on the rack.
• Preheat oven to 450 F (230 C).
• Prepare all the toppings for the pizza. 
• On a lightly floured surface, flatten or roll out dough into desired shape. Dust a pizza peel with polenta or cornmeal. (This will make it easier to slide the pizza off of the pizza peel). 
• Arrange the toppings on the dough, being careful not to spill over the edge. 

Slide the pizza onto the pizza stone or tiles and bake until cheese is melted and the crust is well browned on the bottom, about 15–25 minutes.