1.  Preheat the oven (and a pizza stone if you are using one) to 450 degrees. Oil a large mixing bowl with olive oil or your oil of choice.  Set aside.

2. In a separate large bowl, stir the yeast and water together until the yeast dissolves.

3.  Add the flour, salt, and sugar and stir until a soft dough forms.  You may add extra flour, a scant tablespoon at a time, if your dough is too wet.  It will be sticky, but should still form a ball of dough.

4.  With well-floured hands, lift the dough from the bowl and place it in the bowl with the oil.  Turn the dough to coat it with oil, and then cover the bowl with a fresh kitchen towel (or plastic wrap).

5.  Allow the dough to rise in a warm place until it is doubled in size, about 1 hour.  I use my oven because it has a bread proofing setting.  Alternately, you can let it rise slowly in the refrigerator, which may take 6-8 hours.  This works well if you want to prepare your dough in the morning and then finish it for dinner that evening.  Bring it back to room temperature before continuing with the recipe.

6.  Once your dough is at least doubled in size, remove it from the bowl and place it on a well-floured surface.  Form it into a ball shape.  Press it down slightly, place a kitchen towel over it, and let it rest about 10 minutes or so.  {Note:  I often break the dough into two to make two smaller pizzas since my little ones don’t like the same pizza toppings we do. They will not eat pizza with sauce.  Cheese only.}

7.  Now you are ready to shape your dough.  I don’t do any flipping.  This is my easy recipe, remember?  I press the dough firmly with my fingers and/or knuckles so it spreads out evenly.  Make sure your surface has plenty of flour and add more if necessary.  You can also add more flour to the dough at this point if it needs it.  Just sprinkle some on it and work it in.  Keep pressing the dough out with your hands until it is a medium circle.  You can also lift it gently and use the back of your knuckles to stretch it out. I like this dough on the thick side, but you can press/stretch it thinner if you prefer.

8.  Transfer the dough to an oiled baking sheet or a pizza peel that has been covered in corn meal.  (Or, if you are like me, you use a flat cookie sheet as a makeshift pizza peel.) Add your desired toppings to your dough.  (see the end of this post for spring pizza ideas!)

9.  Gently slide the pizza from the peel onto your heated pizza stone, or place your baking sheet in the preheated oven. Bake until the edges are golden brown, about 10 minutes.  (May be shorter if you pressed your dough very thin.)  Enjoy your homemade pizza!