Everyday Pizza Dough

In a large bowl, whisk together the flour, yeast, salt, and sugar.

Add the water and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Turn out onto a lightly floured counter and knead for 8–10 minutes, until smooth and elastic. The dough should feel tacky but not stick to your hand.

Lightly oil a large bowl, place the dough in, and turn to coat. Cover with a damp towel or plastic wrap.

Let rise in a warm spot for about 1.5 hours, until doubled in size. (Or refrigerate overnight — see notes.)

Punch down gently and divide in half. Each half makes one 12-inch pizza.

Use immediately, or refrigerate the dough balls for up to 3 days, or freeze for up to 3 months.