Homemade Pizza Dough

Activate yeast - In small bowl, combine lukewarm water (38-43°C), sugar, and yeast. Stir gently and let stand until foamy and active, about 5-10 minutes. If yeast doesn't foam, it's dead - start over with fresh yeast

Mix dough - In large bowl, combine flour and salt. Make well in center and pour in yeast mixture and olive oil. Using wooden spoon or hands, mix until shaggy dough forms and no dry flour remains

Knead dough - Turn dough onto lightly floured surface. Knead for 10 minutes until smooth, elastic, and slightly tacky but not sticky. Dough should spring back when poked. Add flour sparingly if too sticky - dough should remain soft and pliable

First rise - Lightly oil large bowl. Shape dough into ball and place in bowl, turning to coat with oil. Cover tightly with plastic wrap or damp towel. Let rise in warm spot (21-24°C) until doubled in size, about 1-2 hours. Dough is ready when finger poke leaves indentation that slowly springs back halfway

Punch down and portion - Gently punch down risen dough to release gas. Turn out onto lightly floured surface. Divide into 4 equal pieces (about 200g each) using bench scraper or knife. Shape each piece into smooth ball by folding edges underneath and rolling

Second rise (proof) - Place dough balls on lightly oiled baking sheet or plate, spacing well apart. Cover with plastic wrap or damp towel. Let rise until puffy and nearly doubled, about 30-45 minutes at room temperature. For best flavor, refrigerate overnight (up to 24 hours) - bring to room temperature 30 minutes before using

Shape for pizza - Working with one dough ball at a time (keep others covered), flatten gently on lightly floured surface. Using fingertips, press from center outward leaving 1-inch border for crust. Pick up dough and gently stretch by rotating and letting gravity do the work - never use rolling pin. Stretch to 25-30cm diameter with thicker rim