Combine the water, yeast, sugar and olive oil in the bowl of an electric mixer fitted with a dough hook.

Add 3½ cups flour and the salt. Mix on low speed until the dough begins to come together then add only enough additional flour to make soft dough.

Increase the mixer speed to medium and allow the machine to knead the dough approximately 6 minutes—the dough should be smooth and elastic but still soft and no longer sticking to the sides of the bowl. If the dough is still sticky, continue adding flour until it pulls away from the sides of the bowl and leaves the inside of the bowl clean.

Transfer the kneaded dough to a medium-sized mixing bowl that has been coated with a small amount of olive oil. Turn the dough over several times to coat with oil then cover the bowl with a sheet of plastic wrap. If you’re using the dough immediately, allow the dough to rest at room temperature for 45 minutes. Otherwise, you may refrigerate the dough overnight or freeze the dough in a plastic freezer bag for up to 1 month.

Once the dough has rested for about 45 minutes, roll the dough out on a lightly floured surface. This amount of dough can be rolled into a single large pizza or divided into individual serving sizes. Roll it to approximately ¼" thick or slightly thinner as desired.

Transfer the dough to a baking sheet and top with all of your favorite pizza toppings.