| 1 | In a small bowl, dissolve the yeast and sugar in the lukewarm water. |
| 2 | Let rest until foamy, about 15 minutes. |
| 3 | Mix the flour and salt in a large bowl. |
| 4 | Add the olive oil to the yeast mixture. |
| 5 | Make a well in the flour and add the yeast mixture; stir to combine. |
| 6 | Add extra flour if the dough seems too sticky. |
| 7 | Knead on a floured board or countertop until smooth and elastic, adding flour as needed. |
| 8 | This should take about 5 minutes. |
| 9 | pat the dough into a ball, then put it into a large bowl and set it in a warm place (near the oven), covered with a clean towel. |
| 10 | Let the dough rise for about 1 hour, or until it has doubled in bulk. |
| 11 | punch down the dough. |
| 12 | Divide into two equal portions. |
| 13 | Roll out the dough with a rolling pin on a lightly floured surface into a 12" circle. |
| 14 | Sprinkle a bit of cornmeal onto a pizza paddle or a dark, heavy metal pan and put the dough on the paddle or pan. |
| 15 | Makes enough crust for 2 medium pizzas, 8 slices each. |
| 16 | note: the uncooked dough may be refrigerate overnight before proceeding with the pizza recipe, or kept frozen for as long as 1 month. |
