Weigh the flour if you have a kitchen scale. Add all of the ingredients to a large mixing bowl or stand mixer bowl. If using a KitchenAid stand mixer, use the dough hook and mix for a minute on the lowest speed. Increase the speed to two, and knead for five minutes, or until the dough becomes a smooth ball that pulls away from the sides of the bowl.
If kneading by hand, stir the ingredients with a spoon and place the dough on a floured work surface. To knead, fold the dough in half toward you, then push the dough away from you while pressing down with the heels of your hands. Rotate the dough a few degrees, then repeat the folding and pushing. Continue doing this until the dough forms a smooth ball. It could take up to 10 minutes. (If your dough still feels sticky after a while, add a bit more flour. If your dough feels too dry, add a bit more warm water.)
Place the ball of dough in a large, greased bowl and cover the bowl tightly with plastic wrap. Let it rise for 1-2 hours, until it has doubled in size.
Punch down the dough and transfer it to a floured work surface. You will have about 2 pounds of dough. Use a knife or dough cutter to cut the dough in half for two half-sheet pans, or divide the dough into three equal parts for 3, 12-inch round pizzas. (If you have a kitchen scale, you might want to weigh the dough segments to see if they're even.) Use 10-12 ounces of dough for a 12-inch round pan, and 14-16 ounces for a rectangular sheet pan. (If you want a deep-dish round pizza, use a pound of dough for a 12-inch pan.)
You can cover the balls of dough for a second rise of 1-2 hours, if you wish, or proceed to make the pizza. A second rise helps to make the dough more tender.
When the dough is done rising, place an ungreased pizza stone in the oven and preheat your oven to 500 degrees F. If using metal pans, don't add them to the oven yet. Just lightly grease the pizza pans (three rounds or two sheet pans).
Make one pizza at a time. Shape the dough to fit your pan or stone. It helps to grasp the dough by the edges, hold it up, and let it stretch out. Rotate the dough a bit and continue, pressing the dough with your fingers in the thick spots to thin it out as you hold it. If using a stone, you can shape the dough on a floured surface until it's time to bake it, then transfer the dough onto the stone to bake.
Bake the dough for 5 minutes before adding any toppings. Then add the sauce, toppings and cheese and bake for another 8-10 minutes on a stone, or 10-15 minutes on a metal pan. Since ovens vary, and the thickness of your pizza is a factor, keep an eye on your pizza to make sure it doesn't burn. (If you prefer that your cheese is not well done, you can add half of your cheese when you add the other toppings, bake the pizza for five minutes, then add the rest of the cheese before continuing to bake.)
Let the pizza rest for a few minutes before slicing. Store leftovers in the refrigerator or freezer. (See notes.)
Notes
This recipe works best if you weigh the flour.
Active dry yeast will take longer to rise.
If using active dry yeast, mix it with the warm water and sugar and let it sit for 10 minutes first. If it becomes frothy, it's good to use. Add it to the remaining ingredients.
Recipe time does not include a second rise for the dough. If you do a second rise, you will need another one or two hours.
This recipe yields two pounds of pizza dough. It's enough for three, round, 12-inch pizzas or two, round, deep-dish pizzas. Or, you could make two rectangular, sheet-pan pizzas using standard half-sheet pans(affiliate link).
To refrigerate, coat the dough lightly with olive oil, wrap each portion in plastic and use it within two days. Bring the dough to room temperature before baking it. Allow two hours for it to reach room temperature.
To freeze, separate the dough into portions for a single pizza, label it with the ounces, and then store the balls of dough in freezer bags for up to three months. The dough can be thawed in the refrigerator overnight and brought to room temperature the next day before baking it.