Perfect Pizza Dough

Perfect Pizza Dough

1 1/2 cup warm water
1 envelope active dry yeast (not quick rise)
1 pinch sugar
3 1/2 cups all purpose flour
1 tablespoon olive oil
1 teaspoon sea salt
semolina flour
4 (12 ounce) plastic lidded containers

Place the warm water and dry yeast in a plastic bowl. Stir with a plastic spoon. Add the sugar and stir again. Then let the yeast "proof" for 5 minutes. While the yeast is proofing, place the flour in a large bowl. Stir in the olive oil and sea salt. Pour the yeast mixture into the bowl of dry ingredients and stir till the flour begins to form a sticky ball. Place the sticky ball of dough on a well floured counter top. Knead the dough till it begins to form a "smooth" ball. Quit the minute it begins to get smooth. Cut the dough into 4 equal portions. Drizzle olive oil into each of the 4 containers and rub the oil all over the inside. Take one of the dough portions and knead lightly to form a ball. Continue with each ball and place into each of the containers and seal. Allow the dough to raise for 45 minutes to one hour. Store unused dough in the refrigerator for up to one week.