In the bowl of a stand mixer, add the warm water. Then add the sugar and yeast. Let the yeast sit for 10 minutes or until the yeast is bubbly (signifying it has been activated).
Add 3 cups of flour and the salt to the yeast mixture. Using the dough hook, mix until flour is combined. Add remaining 2 cups of flour. Stir until the dough comes away from the sides of the bowl. If the dough is really sticky, add flour 1 tablespoon at a time. You don't want to add too much flour. You want the dough to still have a tacky feel to it. (We just don't want overly sticky)!
Add about 1-2 tsp of oil (I use Canola oil) to a bowl. Using your hand or a paper towel, make sure the oil is covering the entire bowl. Place the pizza dough ball in the bowl. Then turn the dough ball over, so that the oil is lightly covering both sides of the dough.
Cover the bowl with plastic wrap. * Let it rise for 45-60 minutes or until doubled in size.
Transfer the dough to a lightly floured countertop. Divide the dough in half. Roll out to your desired pizza size. (We like thin crust pizzas so I roll it out fairy thin).
When ready to cook, place in the oven, either on a olive oil greased pan, or a pizza stone, and bake at 450°F for 15-17 minutes. Or until the crust is cooked all the way through, and the cheese is melted and golden in color.
This recipe makes about 2 lbs 8 oz of pizza dough.*After covering the bowl with plastic wrap, I will also cover the bowl with a hot towel. It just helps speed up the rising process. Or if your kitchen isn't very warm, the warm towel helps as well!This recipe adapted from Chef-In-Training.