Use the following Pizza Dough Recipe if you will be making and eating your pizza on the same day...

For making pizza you need the best flour.
find the best pizza making flour at this link.

Directions

1.  Put yeast and sugar in a cup. Add 1/2 cup of water. The water should be between 100 and 110 degrees F. ( 37° C- 43°  C ). Mix well. Wait about 5 minutes for the yeast and sugar to activate.
2.  In a large mixing bowl, add the flour, salt, olive oil, 1 cup of warm water and the yeast mixture. Mix this with a fork to get all the liquid absorbed by the flour.
3.  Place a handful of flour on a mixing surface. Dust your hands and spread out the flour. Empty the contents of the bowl on to the flour.
4.  Knead the dough for 8-10 minutes or until the texture is smooth and uniform. If the dough seems a little sticky, add a little more flour. One method to knead, is to lean on the dough with the palm of your hand. Press the dough to the mixing surface. Fold the dough and repeat.
5.  Place the dough in a bowl and drizzle with olive oil. Place bowl in draft free area and cover with a cloth.
6. Let the dough rise for about an hour. Punch down the dough and wait about 45 minutes. Your dough is now ready.
7.  Cut the dough in half.
8. Use your hands or dust a rolling pin with flour and gently shape dough on a floured mixing surface. until the dough is the desired shape. Keep using flour, as needed so the dough won't stick. 
 Just use your fingers to shape the dough or you can use a rolling pin.
9.  Dust a cookie sheet with corn meal. (Oil will work ok, but the dough will be greasy.)
10.  Use a spatula and slide the dough onto the cookie sheet. If you have a peel, assemble the pizza right on the peel dusted with corn meal. Then use the peel to place the pizza on the pre-heated Pizza Stone . (You can also assemble the pizza first and then slide a peel underneath the pizza.) If the pizza is "sticky" and won't slide easily, use some dental floss to slide under the dough! 
Make sure you use enough flour under the dough next time!
 

Cold Ferment Alternative Dough Recipe (Better)

Below recipe I now use to make pizza. The dough needs to be done the day before. Let it proof in the fridge overnight)

• 4 cups flour
  (Antimo Caputo Chef's Flour Tipo 00 (Ten Bags Each 2.2 Lbs)  if available..

• 1 1/2 cups water

• 1 teaspoon salt

• 1 teaspoon of yeast
  
  A better alternative to this recipe is to make your pizza dough the day (or 2) before and use a cold ferment. Using the cold ferment method, you make your dough the day before and allow it to proof in the fridge overnight.
  
  All ingredients are combined and mixed as above. It is not necessary to use warm water.
  
  You can also omit sugar if using this method. Place dough in a plastic bag and drizzle with olive oil.
  
  Take the dough out of the fridge and allow to warm to room temperature. About 1 to 1 and 1/2 hours should be OK.

Let the dough warm up to room temperature. Then it is ready to use.
 

Pizza Q & A:

What temperature do I cook the dough 
and how do I make pizza?

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