• Make certain your water temperature is in the correct range, and add the yeast and maple syrup. Stir, and set aside for about 5 minutes to activate.
• Mix the flour and salt with a whisk, in a large mixing bowl.
• Once the yeast is activated and the mixture is foamy, add the olive oil to it, and pour it into the flour mixture.
• Mix until a dough forms.
• Turn out the dough onto a floured surface, and knead it for 10 minutes. Add more flour as needed to keep it from sticking to your hands and the surface.
• Form the dough into a tight ball, and put it into a large oiled bowl. Flip once to oil all the sides of the dough. Cover with a damp kitchen towel and put it in a warm place to rise for about an hour; until it has doubled in size.
• Now divide the dough into two equal pieces, and form into dough balls.
• The dough can now be stored for later, or used to make pizzas now.

To store for later:

• Refrigerate: Wrap the dough loosely in plastic wrap or a plastic zipper bag. The dough will rise a bit more in the refrigerator, so give it space! Use within 3 days.
• Freezer: Wrap tightly in plastic wrap or a plastic zipper bag, and freeze for up to 6 months. Thaw in the refrigerator completely before using.

To bake:

• Preheat the oven to 425° F.
• Lightly flour a flat surface, and roll out the dough to between 10-12 inches in diameter, depending on how thick you like your pizza.
• Move to a large baking sheet, and add desired toppings.
• Brush the edges with olive oil, if desired.
• Bake for 15-20 minutes, until the crust is baked through, and starting to brown on the edges.