Pizza Dough

  2 1/2 cups Adluh Pizza Flour
  3 teaspoons Sugar
  1 teaspoon Salt
  3 tablespoons Olive Oil
  2/3 cup Water warm, 85-115 degrees F
  1 packet, 1/4 oz Pizza Crust Yeast

Some mixers come with a dough hook. If you have one, use it. Pour in the warm water. It should be 85-115 degrees F. Test it with your hand. It should feel very warm but comfortable. Add the salt, yeast and one cup of flour. Mix on low for 10 seconds. Add olive oil and mix until blended (about 15-20 seconds more). Add the rest of the flour and sugar and mix on high for a minute or two. The dough should turn into a ball. If it does not turn into a ball, it is too dry. Add water one tablespoon at a time until it does form a ball. It the mixture is more like a batter, it is too wet, so add pizza flour one tablespoon at a time until it forms a ball. Once the dough is balled up, place it on a floured board and knead for about one minute. This builds the gluten which helps the dough rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm dry area to rise. After about 45 minutes, the dough should have doubled in size. Now smack it down. Just give it a good smack so that it deflates. Let it rise for another hour to hour and a half. The dough is now ready to be rolled out. You can punch the dough down again and wait another one to two hours before rolling out if you would like. This dough can be made in advance and refrigerated for a day or so. It can even be frozen. Be sure to let the dough come to room temperature before using.