Pour 1 cup flour, yeast, sugar, and salt to a large mixing bowl.
Next add warm water and olive oil to the mixing bowl and beat the mix for 30- 60 seconds until well combined and smooth.
Add as much of the remaining flour as you can to the dough using a wooden spoon to mix it in, until the dough forms a shaggy ball.
Dump out the dough and any excess flour onto a lightly floured surface.
Knead the dough for about 8 minutes until the dough becomes smooth and elastic.
Oil the same bowl that you mixed the dough in. Add the dough and turn to coat the dough in oil. Cover the bowl with plastic wrap or a towel and let sit for 10 minutes until roughly double in size.
Divide the dough in half and place the half you are not using back into the oiled bowl, covering again with the plastic wrap or towel.
If needed, add a little additional flour to your workplace and lightly sprinkle corn meal over the flour.
Roll out the dough into a circle 12 inches (about 30 cm) in diameter.
If you would like, brush the edge of the crust with melted garlic butter for extra flavor and color.
Add your pizza toppings and bake in a 425 degrees F oven for 12-15 minutes or until crust is brown and cheese is golden and bubbly.
Can I refrigerate leftover pizza dough?Yes! Place leftovers in a sealed ziploc bag or keep covered in the oiled bowl you were using. The dough will continue to rise in the fridge so allow extra room for growth.It is best to use the leftovers in 1 to 2 days.Can I freeze leftover pizza dough?Yes! Shape leftover dough into a flattened ball and cover well with plastic wrap. Place the wrapped dough into a ziploc bag and store in the fridge for up to 1 month.To use the dough, allow the dough to thaw completely in the fridge before using.