1 and ½cups warm waterbetween 110 and 120 degrees F
Sprinkle yeast in 1 and 1/2 cup warm water (between 110 and 120°F). In a mixing bowl, combine flour and salt. With dough hook attachment, drizzle in oil until combined with flour and salt. Add sugar. With the 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 bowl tightly with plastic wrap. Let rise 30 minutes on the countertop if you plan to use it immediately. Or, (the beauty of this recipe!) refrigerate it up to 3 days. If refrigerated for later use, take out of refrigerator 20 to 30 minutes before you plan to cook it.
The other beautiful thing about this recipe is you can use it for breadsticks, pizza, calzones, etc. The dough will make one large pizza, two 10 inch pizzas with a thick crust, 2 batches of breadsticks or cheese sticks in 8 x 11-inch pan. You can use half the crust and store remaining in the fridge for up to 3 days.