Preparation

1. Put the warm water, yeast, and sugar into a large mixing bowl. Stir to dissolve the yeast and let stand for 5 to 10 minutes. Mixture will foam and bubble – this means the yeast is active and alive.
2. In a separate bowl, combine flour and salt. Using the beaters, mix on Speed 1 for 20 to 30 seconds; reserve.
3. Add the 2 tablespoons of olive oil and ½ cup flour to the yeast mixture. Using the dough hooks, mix on Speed 1 until smooth, about 30 to 40 seconds.
4. Running on Speed 2, continue to add the remaining flour mixture, ½ cup at a time, mixing completely, about 30 to 40 seconds, until no flour is visible after each addition. The dough at first will be a batter, and slowly, as the flour is added, it will become a dough ball.
5. After all the flour mixture has been incorporated, and the dough has formed a dough ball that cleans the sides of the mixing bowl, knead at Speed 3 for an additional minute.
6. Lightly dust the dough with flour and place it in a large mixing bowl covered with either a damp towel or plastic wrap. Allow to rise in a warm place for about 45 minutes, or until the dough has doubled in size.
7. Put the dough on a lightly floured surface and gently punch down. Shape into desired size(s) for pizza, or use for preparing calzones (see Cuisinart.com for recipe ideas).
8. For focaccia, press dough into an oiled 13 x 9 inch baking pan, or a rimmed baking pan. Lightly cover with plastic wrap and allow to rise for an additional 45 minutes – dough will be nice and puffy.
9. Preheat oven to 425°F with the rack in the middle position.
10. Brush the remaining 1 tablespoon of olive oil on top of the dough and, using your fingers, make indentations all over the dough. Sprinkle with the rosemary and salt.
11. Bake for about 18 to 20 minutes, or until nicely golden.