• Using a digital scale, place a bowl on the scale and zero it out so it doesn't count the bowl weight. Measure out the flour. 
• Using a glass measuring cup, place it on the scale and zero it out. Add the water and test to be sure the temperature is correct. 
• Add the sugar and zero the scale again, measure out the yeast and stir it together. Allow to sit and proof, or become all foamy. The yeast is basically eating the sugar and going from being asleep to awake which will make your dough rise. 
• Zero the scale and add the salt, stirring to combine.
• Add the water to the flour, using your hand, mix the dough and as it comes together start to squeeze the dough. It will be slightly sticky, but you're right on track. 
• Allow the dough to rest for 30 seconds and then start folding and pinching the dough for one more minute.
• Set the dough aside to rest for 20-30 minutes. 
• Dust your work surface with flour and knead for another 30-45 seconds. The dough will have relaxed and have a smooth skin. At this point, lightly drizzle a little oil in a clean bowl and add the dough, turning once so the seam is on the bottom and cover tightly with a lid or plastic wrap. 
• A bowl without oil will grab the dough as it rises and hold it back from growing as much as it can. Allow to rise for 1 1/2-2 hours. If your house is cold, warm the oven for 10 minutes at 250, turn it off, open the door and place the dough bowl on the door. 
• Carefully turn the bowl on its side and use your hand to help the dough gently fall to the counter. Do not grab and lift out the dough which will stretch it. 
• Divide the dough into 2-3 balls and shape into round balls by pinching the bottom like you're closing a purse, turn over onto a floured pan and dust the tops with more flour. 
• Cover tightly with plastic wrap and the doughs will expand like flatter discs for 4-6 hours. 
• Prepare your pizza or place in the fridge if you need to wait, just be sure to bring them back to room temperature before using.

To Bake

• Place a pizza stone or cast iron pizza pan in the center of your oven and heat it to 550 degrees. The pan needs to heat for 30-45 minutes. This will allow the crust to start cooking before that cheese burns. If your oven doesn't get that hot, turn it as hot as it goes, but then turn it to broil for 10 minutes before you cook your pizza. 
• To shape the dough: flour the surface you're working on and gently lay the dough down. 
• Using your finger tips, start pouncing them up and down from the outer edge in, leaving a nice, thick rim for the crust. 
• Once you have your shape, gently pick up the dough like a steering wheel, leaving your thumbs under the lip of the crust so you don't press it thin. 
• Start turning your  pizza like a wheel and allowing the dough to hang down and brush the counter top. 
• As it gets thin, place your fists in the dough so you don't break through it and keep working it in a circle. 
• We were taught to NEVER use a rolling pin which makes for a tough pizza dough. 
• Heavily flour a pizza peel and place the dough down. 
• Top with sauce and cheese, and any of your desired toppings. 
• Lift the peel and put it clear in the oven with the tip at the back of your pizza pan. Gently jiggle the pizza peel back and forth as you bring it out of the oven and allow the dough to come off and onto the pan. 
• Bake until golden and browning is occurring on the crust.