This was originally a no-rise recipe (so you could skip the rising part), but I like it better if it rises for an hour or so.

1 cup warm water 105-110 degrees F 1 TBS sugar 1 TBS active dry yeast 1 TBS olive oil 2 to 2 1/2 cups all-purpose flour* 1 tsp salt US Customary - Metric

Put warm water into a large mixing bowl. Add sugar and yeast and stir to combine. Let mixture sit for 5 minutes, or until it becomes frothy and bubbles form. Add olive oil and gently stir to combine. Add 2 cups of flour and salt and mix with a spatula until a ball begins to form (dough will still be slightly sticky). Add more flour as needed to form a dough ball. Transfer to a floured surface and knead into a smooth ball, adding up to ½ cup extra flour if needed. Spray or brush olive oil into a pan, then place dough in pan and cover. Place pan in a warm area and let rise for 1 hour. Preheat oven to 450 degrees F. Dust a large pizza pan with cornmeal and set aside. --- (after 1 hour of rising) Transfer dough back to floured surface and punch down; cover with plastic wrap and let sit for another 10 minutes. Tip: sprinkle some cornmeal to rolling surface to make it easier to get the rolled dough off the surface. Roll dough to desired shape/size and gently transfer to your prepared pizza pan. To ensure the dough doesn't form air pockets, use a fork to prick to the dough all around (gently so you do not poke holes all the way through the crust). Bake on the lower rack of your preheated oven for 5 minutes and remove from your oven. (this is just to very slightly prebake the dough). If you notice air bubbles forming, poke them with a fork to let the air out. Remove from oven and brush edges of crust with olive oil. Add pizza sauce and toppings of choice! Bake on the lower rack of your oven for around 15-20 minutes until the crust looks crispy and lightly browned. Let cool, cut and serve.