2 pkgs active dry yeast
2 tsp. sugar
2 c. warm water (100 to 110 degrees)
2 tbs. kosher salt or 1 1/2 tbs of table salt
6 c. flour, plus more for dusting
2 tbs olive oil
In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Knead with dough hook until smooth and elastic, about 4 to 5 minutes.
Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.
Place jelly roll pan in a preheated 450 degree oven for about 15 minutes. Stretch dough with hands on a lightly floured surface until it's big enough to cover the pan. Remove hot pan from the oven, and put about 2 tbsp. of olive oil on pan, tilting it until the oil coats the whole pan. Place dough on hot pan, this starts the cooking process, and place sauce/toppings on pizza. Cook at 450, until golden brown on the bottom.