Four Pizza Crusts

4 tsp. active dry yeast
1 ½ cup warm water (110°F)
⅛ tsp. sugar
4 ½ cups all-purpose flour
2 tsp. salt
3 Tbsp. olive oil

Put the yeast in a small bowl with 1/2 cup of the water and sugar, and let it soak for 1 minute. Whisk lightly with a fork until dissolved.

Sift the flour and salt into a large mixer bowl. Make a well in the center and add the yeast mixture, olive oil, and the remaining warm water. Using a dough hook, knead the dough for 5 minutes on medium speed.

Shape the dough into a ball. Put it in an oiled bowl and rotate to coat the surface with oil. Cover with plastic wrap and allow rising until doubled in bulk, about 1 hour.

Divide dough into 4 balls, approximately 11 ounces each. Rub your hands with a little oil and place the dough on a lightly oiled cookie sheet, cover with plastic wrap, and let them rest in a warm place for up to 2 hours.

Preheat oven to 400°F. Form the dough. Roll out as far as they will go, then cover with plastic wrap and allow to rest. Repeat as necessary to reach desired size (about 12 to 14 inches in diameter). Bake crusts in oven for 5 minutes each. Crusts may be frozen at this point lined with wax paper.

Preheat oven to 450°F. Add desired toppings and bake on a cookie sheet or pizza stone until the dough is crispy, about 12 minutes. Remove from the oven, slice and serve immediately.