Easy Pizza Dough

4 to 4 1/2 c. flour
2 envelopes fast-rising dry yeast (I use 2 T. active dry)
1 t. sugar
2 t. olive oil
1 3/4 c. warm water (110 degrees)
1 t. salt

Put water in mixer bowl. Add yeast and sugar, stir with fork and let sit until creamy. Add oil and half flour and mix with kneader hook. Add remaining flour and salt, knead for 8-10 minutes. Let rest, covered with towel for 10 minutes. The dough may be punched down, placed in a sealable plastic bag and stored in the refrigerator for 12 hours or frozen at this point; return to room temperature before proceeding.Divide the dough into 8 portions for 6" crusts or 2 portions for large crusts (we sometimes make 3-4 thin crust pizzas). Top with sauce, cheese and other toppings. Bake on pizza stone or cookie sheet at 450-500 degrees for 15-20 minutes.
Carrie's Notes: I put the ingredients in my bread maker (dough cycle) and it turns out perfect!