Pizza Dough

1 cup warm water
1 Tbl or 1 packet dry yeast
1 tablespoon sugar
2 tablespoons olive oil, plus a bit more for oiling the bowl
3 cups flour (this might take a bit more or a bit less)
2 tsp salt, grey salt if you have it

1. In the bowl of an electric mixer, stir together yeast, warm water and sugar. Allow to proof (that means sit!) for about 5-10 minutes. You should be able to smell the yeast.
2. Add the olive oil, flour and salt. With the dough hook, mix for a minute or two. Scrape down the sides of the bowl, and mix another minute. Look at the texture - if the dough looks wet, add a little more flour - 1/4 cup at a time and continue mixing. Don't forget to keep the bowl scraped down.
3. Once the dough comes together, knead with the dough hook for about six-seven minutes. Dough should be very smooth and very elastic, and the bowl should look nearly clean. 
4. Hold the dough in one hand, and add about a teaspoon or two of olive oil to the boil. Put the dough back in the bowl, turning it to oil all sides. Cover the bowl with a clean towel, and set in a warm spot for about 45 minutes to an hour, or until doubled in size.
5. Punch down dough, and roll out to desired size. This makes a pretty big pizza - or my preference - cut dough into six pieces, roll into small circles and grill.

If you make the smaller ones, roll them pretty flat for a thin crust that gets lovely and crispy on the grill. or simply smack it flat for a thicker, chewier crust.

Also see blog posts for Perfect Pizza Sauce and Grilled Baby Pizzas