Pizza Dough

• In a large bowl, add warm water, sugar, and yeast and whisk them together. Let it sit for about 5 minutes to proof the yeast.
• Add the olive oil, and salt.
• Mix in the flour 1 cup at a time, stirring in between each cupful. (If the dough is still sticking to the side of the bowl, add 1 TBS at a time until it's no longer sticky. If it's too dry, add in 1 TBS of water)
• Once all flour is added, knead with the dough hook or by hand for about 5 minutes. (The dough should be soft and bounce back slowly when poked with a finger, if it doesn't bounce back, knead it for a little longer).
• Roll the dough into a ball, put it in a lightly oiled bowl, and cover and place the bowl in a warm area.
• Let the dough rise until it is doubled in size, about 30 minutes. (Longer if your room is cold). (If you're not baking the pizzas immediately, cover the dough and place it in the fridge, until ready)
• Preheat the oven to 500 degrees Fahrenheit, when the dough is ready or almost ready. Put a pizza stone into the oven and let it preheat for 30 minutes, if you have one.
• Once the dough has doubled, punch the dough down to remove any air bubbles.
• Lightly flour a flat surface, and roll the dough out with your hands or a rolling pin, to spread it out into two 12 inches circles, or you can do 1 bigger thicker pizza, or about 4 individual sized pizzas, depending on your preferences.
• Transfer the prepared dough to a pizza paddle sprinkled with a little cornmeal and flour. (If you're not using a pizza stone in the oven, transfer the pizza dough instead to a large cookie sheet or metal pizza pan lined with parchment, and bake it on that pan).
• Add your favorite sauce, cheese, and topping options.
• Bake the pizza in the preheated oven until the crust is cooked through, and the cheese is golden brown. About 8-12 minutes.
• Let the pizza rest for about 3-4 minutes, then slice and serve pizza hot.