Here's another tip:
Use a food processor (with steel cutting blade) to mix the dough:
Activate the yeast in warm water. Add the sugar to the water until dissolved.
Put flour in food processor bowl. Add salt and shortening (I used Crisco instead of vegetable oil). Turn on the food processor and let everything mix for a few seconds. Slowly add the water/yeast/sugar solution while the processor is running. When the flour has the consistency of coarse cornmeal, turn off.
Now, at this point the "dough" does not look like dough. It looks like coarse cornmeal... very moist cornmeal!
Turn the "cornmeal" out onto a countertop and, using your hands, squeeze the bits to form a ball. You'll be amazed that it looks just like a regular dough ball when you're finshed... but the dough will be very stiff.
Let rise for 24 hours at room temperature, then roll out, dock, sauce, top, and bake.