This dough will provide the perfect crust for your weekly pizza ritual.
In a large bowl combine the warm water, yeast, and sugar. Let stand 5 minutes, until the yeast is dissolved and beginning to foam.
Add salt and olive oil to the yeast mixture, followed by all the flour. Mix with a rubber spatula until all flour is combined and you have a sticky, uniform dough. Cover and let rise in a warm area, 1-2 hours.
Dust a large cutting board liberally with flour and turn your dough out onto the surface. Divide dough in half. Form each half into a ball. Cover and let rest 30 minutes while preheating the oven to 450°F.
If your baking sheets are not non-stick, prepare them with a light coating of olive oil.
Stretch dough to the rough size of your baking sheet. Place on sheet and use your fingers to spread the dough evenly. Top as desired.
Bake until crust is golden, about 12-14 minutes.
This recipe makes two 12-inch round or two 11X15-inch rectangular crusts.