Measure the yeast, sugar and lukewarm water in a small bowl and let it proof for about 5-10 minutes.
Sift the flour in the bowl of a stand mixer.
Add the yeast mixture and combine roughly with a sturdy wooden spoon or your stand mixer. The dough will have a “ragged” look. Let it stand for about 1 minute for the flour to hydrate.
Add the salt and the oil.
Attach the dough hook and knead for about 5-6 minutes. Dough pulls away from the sides of the mixing bowl when done.
Alternatively, can be kneaded by hand.
Dough can be used immediately, refrigerated or even frozen. Refer to detailed explanation in text.
What is the best temperature for the yeast to grow? Yeast is extremely sensitive to the temperature of the water, so if using active dry yeast, you should have a thermometer reading between 105 °F and 110 °F.How do I know if my dough has doubled in size? The dough can be tested by pressing two fingers into it; if there is an imprint, the dough has doubled in size.Ready to use your ball of dough? Great! Remove from fridge and allow a few hours for the dough to attain room temperature.How to stretch pizza dough: Transfer the ball of pizza dough from the bowl to your pizza pan. With lightly oiled finger tips, begin to push and gently poke at the dough, stretching it as you go along (I have a small bowl filled with about 1 teaspoon of oil). Remember to dip your fingers in the olive oil as you are "pushing" the dough into place. For a thin crust pizza, add your favorite topping and bake immediately; for a thick crust pizza allow to rest up to 30 minutes, then add your toppings and bake immediately. My pizza dough won't stretch: If you are having difficulty stretching out your dough, allow it to rest for another 10-15 minutes. Also, make sure it is at room temperature as cold pizza dough is difficult to stretch. Finally, try greasing your pizza pan with a thin layer of butter.These ingredients make 1 large pizza (15-16 inches); 2 small pizzas (10- 12 inch) or 1 rectangular pizza (10 x 15 inches).Recipe can easily be doubled or even tripled if planning to freeze a big batch of dough. Divide in thirds. Freeze dough balls individually.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.