2 tbsp extra virgin olive oil
Directions for pizza dough:
Step 1: It's very important to activate the yeast, it helps the dough rise. In a small bowl dissolve the sugar in 1 cup of warm water. Add yeast, give it a couple good stirs, and let sit for 10 minutes. If your yeast was activated properly it should be foamy and fizzy. While the yeast is being activated, might as well prepare the dry ingredients.
Step 2: In a medium sized mixing bowl add the flour, make a well in the middle, and pour the foamy yeast water. Mix the dough for about 5 minutes or until firm and a little stretchy. The more you mix the less of a sticky nightmare you will have for the next step. (I find that mixing with a wooden spoon works best for me. Whatever you prefer to mix with but I don't recommend a whisk. It gets pretty sticky.)
Step 3: Time for the kneading, the most important part to making dough and breads! (Glutenin and Gliadin [two things in flour] mix together to make Gluten, which makes the bread fluffy, airy and gives it it's texture. The yeast is responsible for making little air bubbles that grow more as bread is kneaded.) Sprinkle your counter top with a little flour so the dough doesn't stick too much. Note: the dough will be a little sticky and slightly adhere to your hands, so don't worry your still on the right path to an excellent homemade pizza! Knead the dough for about 10 minutes or until smooth and elastic. (I always do mine for 10 minutes exactly just to be safe)
In the same mixing bowl add 1 tbsp oil and roll the dough in it so it gets a nice oily layer. Cover the bowl with plastic wrap or a towel and let sit for 1 hour.
Step 4: The dough should have doubled in size while sitting, give it a firm punch to deflate. Knead dough 2-3 times. Return to bowl, cover and let sit for 30 minutes.
Step 5: Time to shape it up! Lay out the dough on a lightly floured surface. Put a light layer of flour on the rolling pin and start rollin'. The dough should be about 1/4 inch thick and 14" inches diameter. (The shape doesn't have to be perfect just do your best to get a circle, it takes practice to get a perfect circle.)
Crust makes handling a pizza perfect. If it weren't for crust I think pizza eating would be a whole lot messier. To make the crust fold the dough over on itself to get a little lump and smooth it in to the bottom.
This pizza dough can be used later, stored in freezer or in fridge for about a day. If you decide to freeze it for later, the dough should be at room temperature when you use it.