Pizza Dough

This is the only pizza dough recipe I use now.  It is so delicious and chewy.  You can make it thin or thick crusted, it always tastes great!  I have to thank my sister Erin for this recipe! I usually triple the recipe for my family.  The dough freezes great!  I just put the individual portions in individual freezer baggies, then pull it out and let it defrost and raise before I roll it out and cook. 
1 tsp.  Yeast (I like rapid rise)
1/2 c. + 1 TB warm water
1 1/2 c. Flour
2 tsp. Sugar
1 tsp. Salt
1 TB Virgin olive oil
(+ 1 tsp. for coating bowl)

Directions
Dissolve yeast for 5-10 minutes in warm water.  Add oil.  Mix dry ingredients in bowl.  Make a well and pour liquids into center.  Mix with a wooden spoon until just combined.  Lightly knead dough.  Dough should be slightly tacky.  Make dough into a ball and place in a glass bowl with oil.  Coat dough with oil and seal air tight (plastic wrap) until double size.  (about 1 1/2 - 2 hours) Punch down and reform ball.  Cover and put in fridge (overnight is best), take out 2 hours before cooking.  Cut into 2 equal portions.  Roll into small balls be sure to get air bubbles out.  Allow each to rise (airtight) to double.  Roll out on floured surface 1/2 inch thick.  Form a lip around crust.  Add toppings and bake 8-10 minutes at 450 or 500*. (I love my pizza stone for this recipe!) Makes 2 personal size (thick crust) pizzas.

***My favorite toppings mimic the California Pizza BBQ chicken recipe.  I marinate cooked chicken in Famous Dave's Sweet and Tangy sauce (Use your favorite BBQ sauce) while I'm making the dough.  Then I add more sauce on the dough, the chicken pieces, Mozzarella cheese, a little bit of smoked Gouda cheese (when I can get it), finely chopped red onions, and a little bit of cilantro.  Or if I'm in a pinch, I just used the BBQ chicken and mozzarella cheese.