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1
In a mixing bowl fitted with a dough hook, place flour, yeast, salt and sugar.
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2
While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about 10 minutes.
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3
Turn machine off.
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4
Pour oil down inside of bowl.
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5
Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil.
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6
Cover bowl with plastic wrap.
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7
Let dough rise in warm spot until doubled in bulk, about 2 hours.
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8
Preheat oven to 500 degrees F.
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9
If using a pizza stone, place stone in oven on bottom rack, preheat oven 1 hour ahead.
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10
Punch dough down, cut in half.
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11
Place half of the dough on generously floured work surface.
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12
By hand, form dough loosely into a ball and stretch into a circle.
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13
Using a floured rolling pin, roll dough into large circle until very thin.
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14
Don't worry if your circle isn't perfect and if you get a hole just pinch the edges back together.
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15
To prevent dough from sticking to counter, turn over the dough and sprinkle with flour.
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16
Also, flour the counter top and rolling pin as needed.
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17
Sprinkle pizza peel or cookie sheet generously with cornmeal.
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18
Transfer dough to pizza peel or cookie sheet with no lip.
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19
Add toppings.
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20
Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack.
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21
Bake 10 to12 minutes or until golden.
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22
Roll out remaining dough and top with desired toppings or freeze in freezer bags.
