• 1 tbsp yeast
• 1 tbsp sugar
• 1-1/2 cups warm water
• 2 tsp salt
• 4-5 cups flour

Preparation Procedure

1. Place yeast , sugar, and water together in a large bowl and leave to proof for 10 minutes.
2. Add first cup of flour and stir. Continue adding flour one cup at a time until you find it difficult to stir with your spoon. This usually happens around 3 cups.
3. Place a small quantity of flour on your work surface and plop the dough onto it.
4. Flour your hands and dust the dough with flour. Begin the kneading process. Do not "break" the exterior surface of the dough when you're kneading.
5. Using a clean bowl, oil the bowl and drop the dough in upside down (i.e., seam on the bottom). Swirl it around a bit and then turn it upright. Cover with a tea towel or plastic bag leaving a little breathing space.  (for pizza dough left to rise for hours and hours, you don't need to worry about the "seam")
6. Leave dough in a warm place away from drafts for an hour or two to double in size. Punch down and cut dough in half.
7. Stretch dough by hand to fit pans. If dough has risen several hours or overnight, this will be easy to do. If it has risen for only an hour or two, using a rolling pin will be easier.
8. Prepare pizza pans (or cookie sheets) with some olive oil and some cornmeal to prevent sticking.