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

2. 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.

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

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

5. Once you’re ready to make your pizza, punch down your dough gently to release bubbles, cut ball into 2 or 4 pieces, and roll out with an oiled rolling pin.  Allow dough to rest for 20-30 minutes, covered lightly with oiled plastic wrap.

6. While dough is resting, preheat oven to 350 F.

7. Remove wrap, sprinkle with toppings (parmesan, herbs, everything bagel seasoning, etc.) and cut into strips or any shape you like.

8. Place on a baking sheet lined with parchment and bake.

*You can place dough in the fridge to rise overnight or all day if covered properly.  Simply plan ahead and make your dough after dinner for a night rise or after breakfast for a daytime rise.