Easy Pizza Dough - unbleached

Method

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