First, start by getting 1 ¼ cup of water (make sure this water is warm, yeast likes warmth!), olive oil, sugar, and yeast mixed together to allow for the yeast to come alive. Allow this to sit for about 5 minutes and you’ll begin to see and smell the yeast. If nothing happens the pack of yeast might have been old and was no good, dump it out and try again.
Place the flour and salt with a small well in the middle on a counter top (just like the above image). This well will be the area we begin to add the water/ yeast. Begin by pouring some of the yeast and water mixture in the well. Use a fork to slowly combine the flour with the water. Be careful how much water you pour in because too much at once will cause some to go past the flour and just make a mess (patience is key here).
Once all of the water/yeast mixture has been added you will begin to knead the dough with your hands. Knead for about 10-15 minutes.
Place the dough into a bowl, cover with a towel and place in a warm location. Let the dough rest for a few hours. The dough will be completely ready when it has doubled in size. When you are ready to start making your pizza take the dough out of the bowl and knead it once again. Try to get as much air out of the dough as you can. Otherwise, when you bake the dough, it will form air pockets.
Something I like to do is give the dough a little extra time in the oven. I roll out my dough, place it on a pan and bake it for about 10 minutes (@ 400°) to start cooking it before placing any ingredients. This gives it a little extra crunch when it is all done.
After giving it a little time in the oven, remove it from the oven and add any ingredients you want for your pizza and then bake for 20-25 minutes (@ 400°).
Your pizza is ready when the crust has turned golden brown.
