Pizza Dough:
1 1/2 cups or 350ml warm water (ca. 110°F or 45°C)
1 1/2 tablespoons or 25g sugar
3 teaspoons or 15ml active dry yeast (about 1 1/2 envelopes)
4 1/2 cups or 560g all purpose flour
4 1/2 tablespoons or 70ml olive oil + some for greasing
2 1/4 teaspoons or 10g salt

Making the dough:

1. Brush large bowl with oil. Mix warm water and sugar in processor. Sprinkle yeast over; stir to dissolve. Let stand until mixture bubbles, about 10 minutes. Add flour, 4 1/2 tablespoons oil, and salt. Process 1 minute.

2. Transfer dough to floured surface; knead until smooth, about 5 minutes. Transfer to prepared bowl, turning to coat with oil. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

3. Sprinkle flour over rimmed baking sheet. Divide dough into 6 equal portions; roll each into ball. Space dough balls evenly on baking sheet. Place a damp tea towel over dough. Refrigerate 1 hour before rolling and baking. This recipe provides plenty of dough, so feel free to use less at the baking stage.