The greatest pizza dough ever!

We had some awesome pizza last night. I made a new for us pizza dough and it was such a great sturdy dough. The right amount of crispness on the outside, but still soft on the inside. So here it is:
The Greatest Pizza Dough Ever!
4 Cups of Bread Flour (if you use all purpose flour, it will be much chewier)
1 tsp of sugar
1 packet of dry active yeast (I believe it is 2 1/4 tsp worth if you have a big bag)
2 tsp salt
1 1/2 Cups of water at 110 degrees
2 Tbsp Olive Oil, plus 2 tsp for oiling bowl to rise dough

Combine the flour, sugar, yeast, & salt in a standing mixer bowl. While the mixer is running with a paddle attached, add the water and the 2 Tbsp of oil. Beat until it is well mixed. Scrape out onto a floured counter to start kneading. If the dough is too wet, just sprinkle some flour on top while kneading, a little bit at a time. If the dough is too dry, knead water into it, 1 Tbsp at a time. You will knead the dough for about 5 minutes until smooth and then put in oil coated bowl. Make sure to roll dough in bowl so it has oil all around it. Place a wet kitchen linen over bowl and place in a warm spot. Let rise for 1 hour (until doubled in size). Take dough out of bowl and split in two. Roll out to whatever size you want...I just roll mine out to the size of my Lodge cast-iron pizza pan. Put whatever toppings you want and bake in oven at 400 degrees. I found that it was better to get the sauce and raw vegetables on the dough and par bake it for about 10 minutes or so, before putting the cheese on top. I think it took about 20 minutes to bake the pizza in the oven...just keep an eye on it.

The first picture is of the dough just put into the oiled bowl. The second is of the dough an hour later, doubled in size. When I have to rest dough to rise, I usually put it near the oven that I turned on to pre-heat. With any pizza pan, you should really pre-heat the pan, so that it cooks the dough well on the bottom and you get a crispy crust, rather than a soft/soggy mess. I also put cornmeal on the pan, so that the pizza can come off easily when it is done. I made a normal cheese pizza with a marinara base and also a white pizza with a very light olive oil base. They were both delicious. I hope you enjoy this dough as much as I did.
Bon Appetit, Yasmin