Pizza Dough (Martha Stewart)

1 package active dry yeast
1 1/4 cups hot water
3 cups all purpose flour
1 1/2 tsp salt
1 Tbl olive oil
Dissolve yeast in 1/2 cup water and tsp sugar. Let it proof for 10 min. I use a kitchen aid with the dough hook attachment to mix the dough, but you can also do it by hand. Add flour, salt, olive oil, and remaining water. Let it mix for 10 min or so, adding flour if nessesary, until silky and smooth.
Take the dough out and oil the bowl you mixed it in. Then place the dough back in. Fill up you sink with hot water and place bowl in sink. Cover with damp cloth. Let rise till double in bulk, about 45 min. Punch down. You can divide the dough however you wish. If you want individual pizzas, divide in four. ( I use my round pizza stone and divide this dough in half. So, this recipe makes 2 pizzas for the round stones). Roll out on stone.
Toppings:
pizza sause ( I use spaghetti sauce)
peperoni
ham
pineapple
green peppers
sausage
cheese
Bake at 450 degrees for about 15 minutes.

* Lately I haven't been making the dough. I have been using thawed rhodes rolls.

Submitted by Rebecca Tingey