Combine the flour, sugar, yeast and salt in the bowl of your Kitchenaid stand mixer. With the paddle attachment, mix the dry ingredients for a second or two. Then, with the motor still running, add the water and oil and beat until the dough becomes a ball. If it is too sticky, add flour and if it is too dry add some water.

Turn the dough onto a floured surface and gently knead into a firm smooth ball.

Put the dough in a glass measuring cup that is coated in olive oil. Turn the dough over in the bowl or measuring cup. Make sure the top of the dough ball is oiled. Cover with plastic wrap and let rise until doubled in a warm place for about an hour.

At this point, you can punch it down and knead it just a bit more. Put it back in the measuring cup and let it rest until you are ready to make pizza.

When you start shaping the dough, you may have to let is rest some more. In fact, I divided this dough ball in half and put half in the frig where it stayed overnight and was even better the next day. This recipe is enough for two 12 inch pizzas. To shape the pizzas: Make your fists into balls and get them beneath the dough. Then manipulate the dough by moving your fists beneath the dough so that you stretch and thin it. You can also push the dough into a circle with your fingers on the floured board... but don't roll it with a rolling pin. You want those gas bubbles to remain in the dough.

This dough is meant to be cooked in a 500 to 510 degrees oven for 10 minutes on a pre-heated pizza stone.