The perfect pizza dough!

Olive Oil Pizza Dough
1 tablespoon sugar
1 cup warm water (110 degrees)
1 package active dry yeast
2 -1/2 cups flour
3/4 teaspoon salt
1/4 cup olive oil
extra flour as needed
To proof the yeast: In the large bowl of an electric mixer, dissolve sugar in water. Stir in the yeast and allow to stand for 5 minutes, or until yeast starts to foam. To make the dough, add flour, salt and oil, and beat for 2 minutes. Continue beating with the dough hook for 5 minutes. If the dough is sticky of tacky, knead in a little flour, a tablespoon at a time. Place the dough in an oiled bowl, and turn to coat completely. Cover the bowl with plastic wrap and a towel, and allow to stand in a warm place (75-80ºF) until dough has doubled in bulk, about 1 hour. Punch dough down.
To shape the dough, place dough on a floured surface and lightly flour the top. With floured hands, shape the dough into a circle or rectangle. With a floured rolling pin, roll the dough out to 1/4" thickness. With your palms, press in 1/2" of the rim to form a small lip around the edge. Sprinkle a pizza pan with cornmeal and place dough on top. Dough is now ready for filling and baking.
To make flatbreads instead, can use this same dough. Follow directions above. After placing dough in a 12" pan, brush it with a little oil, sprinkle and lightly press into the dough either garlic powder, parmesan cheese, poppy seeds, onion flakes, chives, green onions, herbs, etc. Bake at 350 - 375ºF for 15 minutes for chewy bread or 20 minutes for a very crisp one.