For the Dough

Cup of Yum
1. Combine dry ingredients.
2. Gradually mix in olive oil and then water until a sticky dough is formed. Err on the side of too sticky versus too dry. If you get too much water, just add a little flour.
3. Knead 10 minutes by hand or about 6 minutes in an electric mixer.
4. Remove dough and divide in 6 equal pieces.
5. If using that same day, let rise on the counter until ready to bake. It will need to rise for at least 30 minutes before being shaped. 
6. If freezing, spray the inside of sandwich bags with cooking spray or coat with olive oil. Place one dough piece inside each bag. Leave 1 inch open on the bags to allow for gas to escape. 
7. Combine all the individual sandwich bags into one freezer bag (prevents freezer burn) and store in freezer until needed.
8. Remove from freezer the morning you need them and let thaw and raise at room temperature. You can also place them in the fridge the night before.

Baking

1. Preheat oven and baking stone (or overturned sheet tray) to 500 degrees F.
2. Roll or toss out dough until it is ⅛-1/4 inch thick. You don't need to form a crust, this will naturally happen. I roll mine on parchment or foil to make transferring to the oven easy. 
3. Add desired toppings. Only top your pizza when the oven is heated and you can bake it immediately. Do not over do it on the toppings! Topping to soon or too heavily will result in a soggy crust.
4. Bake for 6-8 minutes, until the cheese is browned and bubbly.
5. Let cool slightly on a wire rack or vented pizza tray for a few minutes before serving.