Pizza Dough

• 1 foil package active, dry yeast. (I like "FAST RISE" yeast, but DEFINITELY NOT "PIZZA DOUGH" yeast.)
• 3/4 cup warm tap water.
• 1/2 tsp. salt.
• 1 Tablespoon of sugar.
• 1 3/4 cups white, all purpose flour (plus a little more to produce proper dough texture).
• IF YOU WANT A "WHOLE WHEAT" CRUST, USE 1 CUP REGULAR FLOUR AND 3/4 CUP WHOLE WHEAT, WITH ADDITIONAL REGULAR FLOUR ADDED AS NEEDED FOR CONSISTENCY.
• Cooking oil - canola - and a paper towel to grease pizza pan in which dough is shaped (unless you are a dough acrobat) and pizza screen!
• (I include a recipe on this site for pizza sauce as well that is quick and pretty good.)

1. Add the warm tap water and yeast packet to a mixing bowl. Mix in sugar, salt, and flour, then knead with your hands. When dough is well kneaded and consistent to the touch (and, at most, only slightly sticky, a factor adjusted by adding small amounts of flour as you knead without overdoing the flour), remove your hands from dough and form dough into a ball in bottom of mixing bowl. Cover, and let it rise for roughly an hour in a warm place, until it doubles. Punch it down. You can let rest sealed in refrigerator overnight or up to five days. Oil the large pizza pan in which you plan to stretch the dough and the screen. (Some use spray olive oil or PAM. I put oil on a new piece of paper towel and rub it on pan and one side of screen.) Stretch the dough out on the pizza pan as much as you can by rotating pan and pressing dough outward with your knuckles. Make it thinner in the center than on the edges, then just pick up stretched dough and transfer onto oiled, sixteen inch pizza screen, with oiled side of dough down, for final stretching around edges, and topping. Dough will be thin uncooked, covering all of pizza screen. Put an oven rack in the middle position to accommodate your pizza as it bakes. Preheat oven to 425 deg. F. Top pizza as you wish.
2. Bake pizza for 8 minutes in pre-heated, 425 degrees F. oven on pizza screen, and stick around for the end.
3. When timer goes off, IMMEDIATELY flip oven control over to "broil", with pizza left on MIDDLE SHELF, and give it no more than one minute under broiler to get cheese to bubble and brown toppings.
4. Remove pizza from screen after it's out of oven using the same large cookie sheet as a "peel". Slice pizza on the cookie sheet!

active, water, salt, sugar, white, if, cooking oil

Taken from www.epicurious.com/recipes/member/views/pizza-dough-50131818 (may not work)