Stir the yeast into the water, add the sugar and keep stirring until both the sugar and the yeast are dissolved.
Add the oil.
Weigh the flour and add the salt.
Begin adding the flour with a dough hook mixing into a ball which is smooth, shiny.
Cover the dough with a clean cotton cloth.
Let the dough rise until doubled in size.
Meanwhile, wipe clean the pizza pans and grease the pans lightly with oil.
Punch dough down and cut into 13 oz. balls. This will make a 10” round pizza shell.
Place the dough onto the pizza pans, cover the dough balls and let rest until almost doubled about an hour at room temperature.
When the dough has risen the second time begin to form the dough into a pizza shell. Use the side of your hand, press the dough from the inside to the outside out.
If the dough is sticky, lightly grease your hand with oil. Leave the dough in the pan to let rest if it is not stretching to the sides. Repeat.
Adjust the oven rack to the bottom position and pre-heat oven to 500˚f.
Once the dough has reached the sides of the pan, build a slight ridge to form a small outer crust.
Top each pizza with 1/2 cup of sauce, spreading it to within half an inch of the edge.
Then top with cheese, spreading to the beginning of the crust ridge. Add your other favorite toppings.
Bake 15 to 20 minutes. Check the bottom of the pie for crisp doneness.