Gold Medal™ Classic Pizza Dough

In a 1-quart saucepan, heat water over medium heat until warm and an instant-read thermometer reads 105°F to 115°F. In a large bowl, dissolve yeast in the warm water. With a wooden spoon, stir oil, salt, sugar, and half of the flour. Stir in enough of the remaining flour, 1/4 cup at a time, until the dough is easy to handle.

Lightly flour countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 10 minutes, sprinkling surface with more flour if the dough starts to stick, until dough is smooth and springy. 

Spray a large bowl with cooking spray. Place dough in the bowl, turning dough to grease all sides. Cover the bowl loosely with plastic wrap; let rise in a warm place for 20 minutes. Gently push your fist into the dough to deflate it.

Cover the bowl loosely with plastic wrap; refrigerate at least 2 hours but no longer than 48 hours. (If the dough should double in size during refrigeration, gently push your fist into the dough to deflate it.)

Move the oven rack to the middle position in the oven. Heat oven to 425°F. 

Place the dough on the center of an ungreased cookie sheet, 12-inch pizza pan, or square of parchment paper. Press the dough into a 12-inch round, using floured fingers. Press the dough from the center to the edge so the edge is slightly thicker than the center. 

Spread the pizza sauce over the dough to within 1/2 inch of edge. If using parchment paper, slide pizza onto cookie sheet or pizza pan.

Add  toppings for either cheese, pepperoni, Italian sausage, or hamburger pizza (see Tips). 

Bake 15 to 20 minutes or until the crust is golden brown and cheeses are melted and lightly browned.