Activate the Yeast
In a large bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5 to 7 minutes. You should see a frothy, bubbly layer form on top.(Note: If using Instant Yeast, you can skip waiting and mix everything together right away). Mix the Dough
Add the olive oil, salt, and about half of the flour into the yeast mixture. Stir with a wooden spoon until combined. Gradually add the remaining flour until a shaggy dough begins to form and pulls away from the sides of the bowl.Knead to Perfection
Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until it becomes smooth, stretchy, and slightly tacky (not sticky).Quick Test: Press your finger gently into the dough. If it bounces back slowly, it’s ready! The First Rise
Lightly oil a clean bowl. Place your dough inside, turning it once so it’s coated in oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size. Shape Your Pizza
Once risen, punch the dough down gently to release air bubbles. Divide it into two equal portions (this recipe yields two 12-inch pizzas).On a piece of parchment paper or a cornmeal-dusted surface, stretch the dough into a circle using your hands. Try to gently push from the center outward to create a thicker rim for the crust. Avoid using a rolling pin if you want those lovely airy bubbles!
