• In a large bowl, combine water, oil, sugar, and yeast. Allow to sit for 5 minutes until yeast is bubbling.
• Add 1 cup flour to the water, and mix well. Add 1 cup flour and salt to the bowl and mix well. Add last cup of flour and mix well. If dough is very stiff, add ½ teaspoons of water at intervals, or if dough is too sticky, add flour by ½ tablespoons until dough is soft, but still a little sticky.
• Remove dough onto a floured work station. Knead about 2 minutes, until smooth. Do not overwork the dough.
• Coat a medium bowl with oil and add dough. Coat with oil and cover tightly with plastic wrap. Allow to rise for about 1 hour, until dough doubles in size.
• Remove dough onto a floured work station. Knead for 1 to 2 minutes until smooth. Divide into 6 balls for individual pizza, or 2 balls for medium sized pizzas.

Baking Instructions

• Add pizza stone on middle rack in oven (if using). Preheat oven to 450˚F.
• On a well floured surface, roll dough to ⅛ to ¼ inch thick. Brush or rub the top with oil, flip over and brush or rub with oil.
• Pull out the oven rack (with the pizza stone if using). Pick up the dough and lay down on the pizza stone or directly onto the oven rack. Bake for 10 minutes, or until the bottom is golden brown.
• Remove crust using tongs and flip, placing the golden bottom side up (topside down) on a rimless baking tray (or a baking tray turned upside down).
• Add tomato sauce, toppings, and cheese as desired.
• Carefully slide back onto the pizza stone or rack and bake for additional 7-10 minutes, or until cheese is melted and bottom is browned. Serve immediately.