Dominick'S Basic Pizza Dough

1. 1

   Place the warm water, salt, sugar. yeast and olive oil in a bowl and mix well.

2. 2

   Add flour and begin kneading immediately, using a mixing machine or by hand (I use my Kitchenaid with the dough hook).

3. 3

   Dough has proper moisture content when it is sticky to the touch but does not stick to your hand--add extra water or flour to achieve this.

4. 4

   After kneading about 15 minutes by hand or a few minutes in the mixer, form the dough into a ball and let it rise, covered or in a large plastic freezer bag about two hours at room temperature.

5. 5

   Gently deflate and refrigerate up to 24 hours before freezing or baking (the longer you chill the dough, the chewier the crust--I like it chilled only briefly).

6. 6

   Your dough is now ready to be used in your favorite way.

7. 7

   I roll mine out very thin and bake at the highest temperature the oven will allow.

No additional tips available.