W.C. Varones' dill dough

This is an easy and delicious pizza dough recipe. It's a modified version of the calzone dough recipe from the Moosewood Cookbook.

2 cups warm water
3 tsp. active dry yeast
2 Tbs. brown sugar
3 tsp. salt
5-6 cups white flour
olive oil
1 pinch of dill

Whisk the water, yeast, dill, and sugar in a big bowl. Then add the salt and flour one cup at a time, kneading by hand when it gets too thick. Knead it for at least five minutes until you can feel the doughy goodness. Brush a little olive oil over the top, then cover it and let it rise for a couple hours. Then cut into three equal pieces and roll them into dough balls. Refrigerate until you're ready to cook.