(They made the dough in a food processor, but mine burned out quickly - as in totally quit - so I mix it by hand and altered the recipe to indicate that)
1 1/2 cups warm water (110 – 115 degrees)
1 1/2 tablespoons sugar
3 teaspoons active dry yeast
4 1/2 cups all purpose flour
4 1/2 tablespoons olive oil
2 1/4 teaspoons salt
Cornmeal (for dusting)
Mix warm water and sugar. Sprinkle yeast over; stir to dissolve. Let stand until mixture bubbles, about 10 minutes. Add flour, olive oil, and salt. Mix until dough comes together. Turn out onto floured surface and knead until smooth, about five minutes. Place in oiled bowl, turn dough over to cover with oil. Cover bowl with plastic wrap and let dough rise in warm, draft-free area until doubled in volume, about one hour.
Divide dough into number of pizzas you want to make. If using cookie sheets, grease two large ones and dust with cornmeal. Place divided dough in cookie sheets and pat to edges with fingers. Add your favorite topping and bake at 400 degrees for about 10 minutes.
If using a pizza stone, place pizza stone into 400 degree oven for at least ten minutes. Meanwhile, divide dough into four pieces. Roll out each piece with a rolling pin and lay on pizza peel that has been liberally dusted with corn meal. Add toppings and slide pizza onto hot stone. Bake at 400 degrees for about ten minutes.
