In a large, deep bowl, combine all the dough ingredients and form into a ball. Place the ball on the counter and knead for about 10 minutes until the dough is smooth and uniform.

If the dough sticks to your fingers or the counter, sprinkle with a little flour.

Return the dough to the bowl and cover with a cloth or towel. Let the dough rise for about 2 hours, or until it doubles in size. Rising time may vary depending on the temperature.

Divide the dough into 2 pieces (makes two 13-inch pizzas). Sprinkle the counter with flour and use a rolling pin to roll out the dough to fit your pizza pans. Roll the dough onto the rolling pin and transfer it to the pans.

Use a fork to poke small holes all over the dough to prevent it from puffing up too much while baking, allowing steam to escape. Let rest for 30 minutes at room temperature. Preheat the oven to a high temperature and par-bake the pizza dough for about 10 minutes.