2 Tbs sugar
1 pkg dry yeast
1 cup warm water
1 Tbs olive oil
2 1/4 cups bread flour (or all purpose) - more for kneading
1/2 cup corn meal for dusting
1 Tbs kosher salt
1/2 tsp dried oregano
Combine the sugar, yeast, water and oil in a large measuring cup and allow it to rest in a warm place for 5 mins - the top will begin to look foamy.
Combine the flour, salt and oregano in a large mixing bowl and whisk well to mix it. Pour in the foamy yeast mixture, and beat well with a stand mixer (use the bread hook for 5-8 mins) or knead by hand on the counter, slamming it into the countertop and punching it down, for 10 mins. Use more flour as needed to keep the dough from sticking.
Dribble 1-2 Tbs of olive oil around the large bowl, put the dough back in the oiled bowl and cover loosely with a clean dish towel. Allow to rise in a warm place for 1-2 hours.
After the dough has risen once, re-knead, pounding it down. Divide the dough in half, and divide each half into three even pieces. Pound each piece into a round, about 1/4 inch thick and dust it well with corn meal. Place the dough round on a baking sheet, cover loosely with parchment paper or wax paper, and stack them up with the parchment paper between them. You can refrigerate the 6 rounds for 3 or 4 hours in this fashin, but if you need to store them overnight, wrap tightly in plastic wrap and put them into Ziploc bags.
For Whole-Wheat Pizza Dough
Use the Basic Pizza Dough Recipe and replace one cup of the bread flour with whole-wheat flour.
For Deep-Dish Pizza Dough (warning: this is will not flip on the grill, therefore, it will cook more evenly on a pizza stone, on a cooler grill for a longer time....) use our Hamburger Bun recipe, and decrease the yeast to one packet instead of two.