Heat to 105-115 degrees:

   - 2 2/3 cups water

Pour 2/3 of a cup of the warm water into the 1 cup glass measuring cup. To the water, add:

   - 4 1/2 tsp active dry yeast

   - 2 tsp sugar

Whisk the yeast and sugar into the water and let sit for 5-8 minutes. It should get frothy.

Meanwhile, prepare a large bowl with the remaining 2 cups warm water and:

   - 3 Tbs oil

   - 3 tsp salt

Add the yeast mixture to the bowl and stir well.

Add and beat by hand for 100 strokes:

   - 4 cups flour

Let mixture sit for 5 minutes.

Add:

   - up to 3 more cups flour (fully stirring in a 1/3 cup at a time)

When the dough is firm enough to knead (still slighty sticky), turn it out onto a floured surface. Flour your hands and knead dough for 7-8 minutes, until it is smooth and elastic.

Put the dough into a large, oiled bowl, turning it to oil all sides of the dough. Cover with plastic wrap and place in a warm spot.

Begin preparing toppings while dough rises.

When the dough has doubled in size (an hour or two, depending on temperature), punch down the dough and knead again for a minute. Divide the dough into portions; roll each portion into a ball, cover, and let rest for 10 minutes.

While dough rests, prepare baking sheets and continue preparing the toppings.

When ready, roll or pat a ball into shape on a baking sheet. If time, cover and allow to rest for 10 more minutes. Preheat the oven to 425°.

Brush the edges with a mixture of:

   - 4 Tbs oil

   - 1/4 tsp salt

   - 1/4 tsp garlic powder

Add:

   - sauce

   - cheese

   - other toppings (see below)

Bake until edges are golden brown , about 15 minutes. Cool slightly before slicing.