Mollie's Pizza Dough

1/2 cup lukewarm water or milk
1 teaspoon (1/2 package) active dry yeast
1/4 teaspoon salt
1 T olive oil, plus extra for greasing the container and brushing on the dough
1 1/4 cups unbleached white flour

Place the lukewarm water or milk in a medium-sized bowl and sprinkle in the yeast. Let stand 5 minutes until foamy.

Add salt, olive oil, and 1/2 cup of flour. Beat for several minutes with a wooden spoon.

Add the remaining flour 1/4 cup at a time, mixing after each addition. Graduate to mixing with your hand as it gets thicker. The dough will be a bit softer than bread dough, but it should not be sticky.

Turn the dough out onto a floured surface and knead for 5 minutes. If you intend to prepare and bake the pizza immediately, clean and oil the mixing bowl, ad put the dough back in. Put it in a warm place to rise for 1/2 to 3/4 hour, or until doubled in bulk. If you are going to freeze the dough for later use, oil a 1-pound ricotta cheese container and place the dough inside. Cover and freeze.

Before assembling the pizza, get all the toppings ready, and oil a 12-inch pizza pan. Preheat the oven to 500-degrees. If you're using a pizza stone, skip the pan part.

Punch down the risen dough, return to the floured surface, and knead for a few minutes.

Roll out the dough to fit the pan or whatever shape you want for the stone, and press it into place. Brush the top surface of the dough with olive oil, and apply the toppings.

Bake the pizza in the top third of the preheated oven for 10-12 minutes, or until the crust is golden and the toppings are bubbling.