Pizza Dough

• Dissolve the yeast in the water. In the bowl of a stand mixer or in a large mixing bowl, mix the dissolved yeast, sugar, and olive oil with a wire whisk.
• Attach the dough hook to the mixer and incorporate the flour and salt until the dough pulls away from the sides of the bowl. (Add 3 cups of flour to start with and incorporate the rest as needed)
• Turn the dough out onto a lightly floured work surface and knead until smooth, about 5-6 minutes. (Use the curved side of a plastic bench scraper to help remove the dough from the bowl)
• Grease the mixing bowl with either cooking spray or lightly coated with olive oil using a clean paper towel and place the dough back in the bowl.
• Cover with plastic wrap and let rise in a warm area until doubled, about 1 hour. Punch down. Let rise again, until doubled, about 1 hour.
• Turn the dough out onto a lightly floured work surface and divide into 4 rounds. Place any unused pizza dough into a plastic bag that has been sprayed with cooking spray, and then refrigerate or freeze. Dough will last up to 2 days in the fridge and about 1 month in the freezer.
• For the dough you'll use right away: Cover the rounds loosely with plastic wrap and let rise in a warm area until doubled, about 30 minutes.
• Place a pizza stone into the oven and preheat to 550 degrees F.
• Roll the pizza dough into a 12-14-inch circle. Sprinkle a wooden pizza paddle with a few tablespoons of yellow cornmeal. Place the rolled out dough on top. Quickly pull back and forth to ensure the pizza dough doesn't stick to the wooden paddle.
• Use the back of a tablespoon to spread the olive oil on the dough, leaving1 to 1 ½-inches of crust without oil. Repeat with the marinara sauce. Pull the paddle back and forth after placing each topping, ensuring your dough does not stick.
• Add your choice of toppings and cheese. Quickly slide the uncooked pizza onto the hot pizza stone. Cook for 12-15 minutes, or until the cheese is bubbly and the crust is golden brown.