Pizza Dough

This recipe is from my WW cookbook. I have made it several times and the best piece of advice I can give is to spray Pam on your hands prior to handling the dough. Also, while the recipe calls for using your food processor, I get better results using the dough hook on my stand mixer. Also, make sure your dough is at room temperature when you go to work with it; it's easier that way.

1 1/2 C. warm (105-115*F) water
1 tsp. sugar
1 package active dry yeast
1 tbsp. olive oil
4 1/4 C. all purpose flour
1 1/2 tsp. salt

In a 2 cup measuring jug, combine the water and sugar. Sprinkle in the yeast and let stand until foamy, about 5 minutes. Stir in the oil.

In a food processor (use your stand mixer) combine the flour and salt. With the machine runnine scrape the yeast mixture into the flour mixture and let it combine until the dough forms a ball. If necessary, turn the dough onto a lightly floured surface and knead briefly until smooth and elastic.

Spray a large bowl with nonstick spray; put the dough in the bowl. Cover the bowl lightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour.

Punch down the dough, then cut in half. Refrigerate or freeze in floured zip close freezer bags at this point or use as directed in your favorite pizza recipe.