An easy six-ingredient pizza dough, that's easy to make ahead and freeze for a rainy day.
In a large standing mixer, combine yeast, sugar, and warm water. Be careful to use WARM water, not hot. If the water is too hot, the yeast will disappear and you can't make bread without yeast. Mix and let sit for about 15 minutes to get the yeast working. You should see little bubbles in the water.
Add the oil and salt and stir with spatula. Attach dough hook to mixer and add about half of the flour. Start the mixer and let the flour absorb.
Gradually add more flour, a little bit at a time until the dough is less sticky and pulls away from the sides of the mixer. You want the bread dough to be slightly sticky, but not too much. When you touch the dough, it should bounce back slightly. Be sure to leave the mixer on for several minutes after you get the right consistency.
Grease a large bowl with canola oil. Add dough to the bowl, making sure you smooth it into a ball, by punching it down - starting in the center of the dough. Place dough with smooth side up and cover with a clean towel. Let the dough double (approximately) in size.
Once doubled, divide it into three sections. Grease cast iron skillets (or any pizza pans), and flatten dough into crust, smoothing it and pushing it up the sides of the pans part way. Cover with towel and let the dough sit for 20 minutes before adding pizza toppings.
Bake pizzas in hot oven - 450 degrees - for about 15 minutes or until done to your desire.
The pizza dough can be made up ahead of time and frozen into individual pizza doughs. Just wrap the dough tightly and seal in freezer bags. Set them in a bowl on the counter the morning of your baking, and keep them in a warm place until ready to bake. If they are taking too long to rise, you can start oven and place pans inside for a few minutes.