Easy pizza dough, baked as a cheese pizza

Warm the mixer bowl with hot water if it is cold; add 3/4 cup warm water at about 100 to 110F.

Add the active dry yeast and one teaspoon of sugar, mix, and set aside five to seven minutes until there is a foamy head; if it does not foam, start over.

Add the flour, 3/4 teaspoon salt, two more teaspoons of sugar and one tablespoon of olive oil.

Mix on low about a minute until the dough comes together, then on medium-low about five minutes until it forms an elastic ball. By hand: mix with a wooden spoon to a shaggy mass, then knead on a floured counter.

If the dough is very wet add a tablespoon or two of flour (2 1/2 tablespoons here); if dry, add warm water a tablespoon at a time, until sticky and cohesive but not sticking to the fingers.

Optionally finish with a few kneads by hand on a lightly floured counter, pressing away and bringing back, to build structure.

Turn the dough in a lightly oiled large bowl, cover with a damp cloth or plastic, and rise in a warm place about an hour until doubled.

Variation: add a teaspoon of a dried herb (rosemary, oregano, Italian seasoning) or half a teaspoon of garlic or onion powder to the dough.

Toward the end of the rise, preheat the oven to 450 degrees.

Lightly flour a baking sheet (or use semolina or cornmeal, not too much); punch the dough down and press, lift and pull it into a rough circle with a thicker edge.

Variation: tuck cheese under the edge and roll it over for a stuffed crust.

Spoon a thin layer of sauce onto the middle and spread it, leaving a border; top with mozzarella and any other cheeses or toppings.

Bake at 450F for 12 to 15 minutes until the crust is golden and the cheese melted and bubbling; slice.