Pizza Crust - Margherita Pizza

1/2 tablespoon sugar
2 tablespoons olive oil
1 1/4 cups warm water (about 110 degrees)
1 package active dried yeast



Directions
Combine the flour and salt on a clean work surface.  Make a well in the center.  In a large measuring cup, combine the sugar, oil, water, and yeast.  Allow to sit for about 5 minutes.  Carefully pour the liquid into the well in the center of the flour.  With a fork, begin working the flour from the edge into the liquid.  Until it's all combined.  (This is a scary process!  It feels crazy to be pouring over a cup of liquid onto your kitchen counter; I could picture it running all over the counter and onto the floor.  If you pour carefully and mend any leaks in your flour walls, it will become dough-like before you run out of flour walls to contain the liquid.)Knead for about 5 minutes, working in more flour as needed.  Place the dough in a large, flour dusted bowl. and cover with a damp cloth.Allow the dough to rise until doubled in size, about an hour.  Use the dough immediately, or wrap in plastic and store in the freezer or fridge.I have forgotten pizza dough in the refrigerator, and I can tell you that it will continue to grow, even in the cold.  So this storage method is only for the short-term, maybe a couple of hours.  Makes 4-12-inch pizzas.