There have been many requests for this, the latest from my niece Kathy... so...
1 Packet yeast (I prefer regular... not rapid or instant... but that's just me.)
1½ C Water (about 110°)
Pinch of sugar or honey
3-4 C AP Flour (It'll all depend on the day, the weather, etc.)
1½ t Kosher salt
3-4 T EVOO
1. Proof the yeast in the warm water with the sugar or honey.
2. In a stand mixer with a dough hook (or in a bowl if you want to do it by hand) combine 3 C of the flour, salt, yeast mixture and olive oil. Once just combined, let it sit for 10 minutes. Then mix on medium speed for 5 minutes... if the dough appears very wet, add flour by the heaping tablespoons until it's a bit sticky, but not wet-looking. (I'm a big believer in letting bread doughs be on the sticky side... that way, if you add flour when rolling it out, it won't get too dry and tough.)
3. If kneading by hand, knead for approximately 10 minutes. If using the machine, 4 minutes on medium. Then, with either method, leave dough in bowl and cover bowl either with a towel, plastic wrap, or a large mixing bowl. Allow dough to rise until it doubles, about 1½ hours. At this point, punch down the dough, and cut it in half. Place half in a plastic bag and refrigerate or freeze for later use. (It'll last in the fridge for 2 days and in the freezer for weeks.)
4. Place remaining half back in the same bowl (no need to clean or oil the bowl). Re-cover the dough and let it rise again until it doubles. It can also be allowed to rise this second time in the refrigerator... the longer the rise takes, the more flavorful the crust.
5. While your oven and pizza stone preheat to 550°, roll or pat and push the dough into a large circle about ¼ inch thick. Cover and let rise while you prepare toppings and the oven heats. Then carefully place dough round on a cornmeal-dusted peel, top, and then...
I have a brilliant pizza tip I learned from Grace Parisi at Food & Wine magazine... if you have a broiler inside your oven... preheat your oven to 550° with a pizza stone on the lowest rack for about 40 minutes. Slide the pizza in and cook for about 2 minutes. Then... believe it or not... turn off the oven and turn on the broiler. Broil the pizza for about 8 more minutes until it's done and just starting to char. You'll swear that it came from an old-fashioned pizza oven! And in the time since I learned this method, I haven't baked a pizza any other way! Thanks, Grace!