1 and ½ cup warm waterbetween 110 and 120 degrees F
4cupsall-purpose floursifted then measured
¼cupcanola oil - vegetable or olive oil can be substituted
Sprinkle yeast in 1½ cup warm water (between 110 and 120 degrees) allow to sit 10 minutes. In a mixing bowl, combine flour and salt. With dough hook attachment, drizzle in oil until combined with flour and salt. Add sugar. With mixer on low, pour in water/yeast mixture and mix until just combined.
Coat a separate mixing bowl lightly with oil. Pour dough into an oiled bowl and cover the bowl tightly with plastic wrap. Let rise for 30 to 45 minutes in a draft-free space. The dough should double in size. If refrigerated for later use, take out of the refrigerator 20 to 30 minutes before you plan to cook it.
To Bake, heat oven to 450 degrees F. Form a 12-inch circle with 1/2 of the dough. Top with 2 cups grated mozzarella cheese and garlic salt. Bake 15 to 18 minutes or until cheese melts.