Pizza Dough

Pizza Dough: Makes a 16 inch or (2) 12 inch

8 oz warm water
1/2 tsp sugar
1 TB yeast
1 tsp. salt
1 TB veg oil (I use canola)
3 3/4 C flour (give or take)

Put water, sugar, and yeast in mixing bowl and allow to soften and become bubbly. Add salt, oil, and flour (1 cup at a time) until the dough cleans the sides of the bowl. It can stick a little to the bottom. You can either knead by hand for 3 minutes, or use your kitchenaid on a 2-3. Shape and place in a greased bowl, cover and let rise until double in volume. Punch down and let dough rest for 4 minutes.
Lightly grease (spray) your pizza pan and wipe off excess. I use a perforated metal pizza pan.
Roll out to desired size, transfer to pan and make an edge if you need to. The edges of my pans curve up, so I generally don't. Allow to raise for 10 minutes.

Now, top at will. Place on bottom rack in a COLD oven, turn oven on to 500 degrees F, and bake 17 to 20 minutes, depending on your oven.