VIRB

amount for one pizza or approximately 5 bread sticks

1 teaspoon active dry yeast (i use fleischman's rapid active dry yeast)
a pinch of sugar
2/3 cup warm water
2 cups plain all-purpose unbleached flour (i prefer pillsbury brand & store it in freezer)

½ teaspoon salt
¼ cup olive oil (extra-light flavored olive oil not extra virgin)
(have a small amount of flour available in case of stickiness once the dough has risen)

Place yeast , sugar , & water in a large glass bowl, and allow to stand until mixture has bubbles (i usually wait about 20 minutes).

In a separate bowl mix flour & salt together.

Add the flour & salt mixture, and the olive oil to the bowl of yeast , sugar , & water.

Mix the ingredients to form a smooth dough.

Knead dough for 5 to 10 minutes or until it is smooth and elastic. i like to knead the dough on a smooth piece of parchment paper (baking paper) with some flour sprinkled on it. This keeps from the dough picking up anything from the counter (even a clean one).

Place dough in a clean, oiled bowl, cover with plastic wrap and allow it to stand in a warm place for 20 minutes (or until it has doubled in size). Poke two fingers into the dough. Once you remove your fingers, the dough should remain dimpled.

i usually knead the dough again once it has risen with a little flour on my hands and parchment paper.