Instructions: Sprinkle yeast over 1/2 cup warm (105 to 110 degrees) water, add sugar, and allow the mixture to dissolve and activate, about 5 minutes.

Combine the flour and salt; mound it onto a cool work surface creating a deep well in the center. Combine the yeast mixture with 3 cups of cool water and pour into well. Slowly begin to mix the water and flour together, a little at a time, moving fingers in short, counter-clockwise circles around the border of the water. When the dough is firm enough to hold its shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes.

Transfer dough to a bowl that has been brushed with olive oil. Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours.

Punch down dough and knead once more. Let dough rise again for about 40 minutes; punch down again. Form into 5 dough balls. Place dough balls on a cookie sheet, covering dough with olive oil. Use immediately, or store tightly wrapped in the refrigerator or freezer.

Makes five 14-inch pizzas.

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