Instructions

Measure water into a glass measuring cup and add sugar + yeast. Let stand for 10 minutes to proof.

In a separate bowl, mix together flour and salt, then add proved yeast mixture.  Pour in olive oil and combine with a wooden spoon at first to bring the dough together, then your hands, kneading until smooth and not sticky.  Don’t forget to add a small amount of flour as needed and once dough starts to come together cohesively, transfer to a lightly floured work surface, continuing to add a dusting of flour as needed.

Transfer to an airtight bowl or container fitted with a lid that is 3x the size of the dough ball.

Allow to rise until doubled in bulk, about 1 ½-2 hours.*

Once you’re ready to make your pizza, punch down your dough gently to release bubbles, cut ball into 2 or 4 pieces, depending on how big you want your pizzas, and form into discs with your hands.  Allow discs to rest for 20-30 minutes, covered lightly with oiled plastic wrap.

While dough is resting, preheat oven to 500 F.

Remove wrap, knead gently with your fingers on each disc from the center out, then pick up the dough and rotate in a circular motion to help it stretch and release.

Place on a baking sheet lined with parchment, top and bake.