Basic Pizza Dough

makes 2 (10"/25 cm) calzones or 2 (12"/30 cm) pizzas

1 Tbsp. (15 mL) granulated sugar
1 c. (250 mL) warm water
1 (1/4 oz.) envl. active dry yeast
3-1/4 c. (810 mL) bread, semolina or unbleached all-purpose flour, or a combination
1 tsp. (5 mL) salt
1/4 c. (60 mL) olive oil

1. In a small bowl, dissolve the sugar in the warm water (it should be warm to your finger but not too hot). Sprinkle with yeast and stir gently until it dissolves, about 1 minute. The water should become a smooth beige. Let stand in a warm spot until a thin layer of foam covers the surface, about 5 minutes, indicating the yeast is effective. 
2. Combine 3 c. (750 mL) of the flour with the salt in a large mixing bowl. Make a well in the centre of the flour and pour in the yeast mixture and oil. With a wooden spoon, vigorously stir the flour into the well, beginning in the centre and working toward the sides of the bowl, until the flour is incorporated and the soft dough just begins to hold together.
3. Turn the dough out onto a lightly floured surface. Dust your hands with flour and knead the dough gently, gradually adding remaining flour until the dough is no longer sticky, about 5 minutes, scraping off any dough that may stick to the surface. Continue kneading until the dough is smooth, elastic and shiny, about 10-15 minutes longer.
4. Shape dough into a ball and place in a well-oiled bowl, turning to completely coat all sides with oil. Cover the bowl with plastic wrap and set aside to rise in a warm, draft-free area, until doubled in size, about 45 minutes for a quick-rising yeast or 1 to 1-1/2 hours for regular yeast.
5. When doubled in size, punch dough down with your fist, and reshape into a ball, tucking all seams under to create a ball with a smooth top. Divide into 2 balls. The dough can be refrigerated for up to 36 hours. Let it warm to room temperature before using.

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