For Active dry yeast. Place warm water in mixing bowl. Add yeast and sugar, let sit for 5-10 minutes.
In a separate bowl, mix together flour and salt.
Add Flour mixture to yeast mixture and mix until flour is incorporated, add oil. Knead for 5 minutes on low or hand knead.
Proceed to step 3
For Instant dry Yeast. Place water in mixing bowl.
In separate bowl mix flour, yeast, sugar and salt.
Add flour mixture to watering mix until all the water has been absorbed. Add oil and knead for 5 minutes on low or hand knead.
Dive the dough into 4 equal pieces. If you use a scale, each pice should be ablaut 11.5 ounces. Shape into a ball and place into a greased quart sized bag. Refrigerate for 24-72 hours
Remove your dough from the refrigerator and plastic bag. Sprinkle your counter with flour and place the dough on the flour. Cover with a tea bowl or paper towels and let come to room temperature for about an hour.
Preheat your oven to 450 degrees (see note). If you have a pizza stone or pizza steel, place in the oven before you preheat, you want the stone to preheat with the oven. Preheat for one hour. Place the pizza stone on the top rack in the oven.
Place dough on a well floured pizza peel or parchment paper. Stretch dough until you have a circle. You can flip and toss but most of us aren't very good at that. Try to keep the edges of the dough from being flattened. In other words, stretch your dough working from the inside out. Add light sauce and your choice of toppings.
Transfer from pizza peel or parchment paper to your stone or steel. *If you don't have a stone or steel, don't fret. I have had great success with using a simple cookie sheet. Make sure your cookie sheet is large enough and lightly floured. Bake at the bottom of the oven instead of the top.
Cook for about 7-8 minutes until cheese is melted and crust is browned. If you are using a cookie sheet you will need to add a few minutes.
Weigh your flour. I know its an extra step, I know some of you may not have a scale. But the differences in flour weight varies significantly, weighing your flour will prevent using too much or too little.
Decide what kind of yeast you will use. If you already have one over the other, then use it. Just make sure you follow the correct directions.
*I like to preheat my oven to 450°, however you can also cook at a much higher heat at 550°. I find the difference to be minimal. 450° take a few minutes longer to cook but is a friendlier temperature if you are using a pizza pan vs. pizza stone or pizza steel. If you have a pizza stone and have made pizza before, try 550° and see if you like it.
Freezing your dough - If you need to freeze your dough. Let your dough ferment for 24-72 hours. Remove from freezer and let unthaw on the counter top until the dough comes to room temperature. Start at the baking your pizzas step.