In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
Turn the mixer on low and add the salt and 2 tablespoons of olive oil.Â Slowly add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Mix until the dough gathers into a ball, this should take about 5 minutes.
Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until itâ€™s smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 pieces.Â Set the pieces aside, covered, to rest for about 10 minutes.Â Roll or pat with fingertips out to a large circle, about 1/2-inch thick.Â Dust a pizza paddle with flour and slide it under the pizza dough. Coat the top of the crust with a thin layer of olive oil.Â Top the crust with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp.
Edited: October 14th, 2009