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R's pizza

2 cups warm water
5 teaspoons active dry yeast
4 teaspoons salt
1/2 cup extra-virgin olive oil
5 to 6 cups flour (up to half whole-wheat)

Mix yeast and warm water in bowl. Leave for a few moments to proof, until the yeast begins to grow.

Add salt and oil to the bowl. Mix in a little flour at a time, until a workable dough is formed.

Either knead dough by hand or work using a dough hook. Add as much flour as required to form a good dough.

Divide dough into three parts - each will make enough for a pizza. Freeze any dough that is not used. Before using, defrost and bring back up to room temperature.

The flavour gets better if you rest it a bit after kneading, and also that resting period relaxes the gluten so it'll be easier to roll out.

While dough is resting, prepare toppings.

Sauce: mix 1 can tomato paste with garlic, salt, basil, black pepper, and oregano

Cook 10-15 min as hot as your oven can go. When cheese is bubbling it's probably done.

(when using frozen dough, pull out of freezer 24 hrs before wanting to use it, and pull out of fridge to get to room temp at least 2 hrs before)