Perk up your pizza with homemade dough - Prep School with food writer Dan Neman of the St. Louis Post-Dispatch.

Yield: 2 crusts

1 cup warm water (around 110 degrees)

1 package (2¼ teaspoons) active dry yeast

Pinch granulated sugar

1½ teaspoons salt

1½ tablespoons extra-virgin olive oil

2½ cups all-purpose flour, divided

In a large bowl, mix together water, yeast and sugar. Allow to sit until frothy, about 5 to 10 minutes. Add salt, oil and 1¼ cups of the flour. Mix well to combine. Add the remaining 1¼ cups of flour and mix with your hands, gradually incorporating the flour a little at a time. On a lightly floured work surface, knead the dough until smooth and elastic, about 5 to 7 minutes, sprinkling with additional flour if the dough is too sticky. Place the dough in a lightly oiled bowl, turning it to cover with a thin film of oil. Cover the bowl with a damp towel and place in a warm place to rise until doubled, about 1 hour. Divide dough into 2 balls to use.