This recipe makes enough for three pizzas. In large bowl, whisk together flour, sugar, salt, and yeast. Make a well in center of ingredients large enough to hold water and oil. Add water and oil to well. Using hand mixer with dough hook attachments, slowly work dry ingredients into wet. (By hand, use whisk until just before mixture becomes too thick, then switch to a spatula). Mix until you have formed a shaggy dough ball that pulls away from sides of bowl, 5-10 min. Transfer to lightly floured surface and continue kneading by hand for another 5-10 min. until a smooth, elastic dough ball is formed. Divide dough into three even balls and coat with flour. If preparing pizza that same day, cover and allow to rise for 2 hours before shaping into crusts. If storing, place each dough ball in quart-sized deli containers or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, then transfer to freezer to store longer.