Great recipe. I use active yeast mixed with the sugar and warm water until bubbling first. Use 1/4 tsp granulated garlic and Italian seasoning each, mixed in with bread flour and salt. Using my table mixer with dough hook, blend all ingredients including oil until elasticy. Cover and proof. Let it rest for several hours. I'll usually assemble at noonish for dinner. Preheat oven at 550 or highest temp with pizza stone already in for a minimum of 30 min. Pat out dough while waiting for oven on parchment paper, and let rest. Place paper & dough on stone and par-bake for 3 min. Pull out and top as desired, leaving stone in oven. Return pizza without paper to stone & bake for 8 min, watch closely. Remove stone and pizza from oven. Let cool slightly before slicing. We serve on the stone to keep the heat and crusty crust. Yum...
Update: swapped melted smart balance butter for the olive oil in the dough this last time - double yum!
