Mix: In the bowl of your mixer with the dough hook attachment, mix together the water, sugar and yeast.  Allow it to sit for a couple minutes until the yeast begins to bubble then add the oil, salt and 2 cups of the bread flour.  Mix well before adding the remains 1 C of bread flour.  Allow the dough to knead 3-5 minutes.

Raise: Remove the bowl and the dough hook, then use your hands to form the dough into a ball.  Cover with a towel and place in a warm, draft free place to rise for 1 hour.  While the dough rises, preheat your oven to 475 degrees.  If you have a baking stone, allow it to heat up in the oven.

Roll: Dust your counter with a bit of flour before dumping the risen dough onto it.  Divide the dough into half and form each half into a tight ball.  Cover and let the dough rest for 10 minutes. Once it has rested, roll our your dough in some corn meal using a rolling pin to shape it into a 12″ circle.  If the dough won’t stretch, simply cover it and let it rest again.

Bake: Preheat your oven to 475 degrees and let it get hot! Top your pizza as desired and transfer it onto the hot baking stone in your oven, or onto a cookie sheet dusted with corn meal if you don’t have a baking stone.  Bake for 8-10 minutes until the crust is golden brown.