Preparation Steps

• In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy.
• In a large bowl, whisk together the flour and salt. Make a well in the center.
• Pour the activated yeast mixture and olive oil into the well. Gradually mix the flour into the wet ingredients until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. The dough should spring back when gently poked.
• Lightly grease a clean bowl with olive oil. Place the dough in the bowl and turn to coat. Cover the bowl with plastic wrap or a damp kitchen towel.
• Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
• Punch down the dough gently to release air. Divide the dough into 2-4 equal portions, depending on how many pizzas you want to make. Shape each portion into a ball.
• At this point, you can use the dough immediately or wrap it tightly in plastic wrap and refrigerate for up to 3 days for a slower, more flavorful rise.