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1) Dissolve yeast and sugar in 1 cup warm water, let sit for a few minutes until foamy.
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Add olive oil.
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2) Combine flour and salt in bowl.
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Add yeast mixture, and stir with a wooden spoon until mixed.
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Finish mixing with your hands until all ingredients are mixed, but dont do any serious kneading.
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This should take you no more than a minute or two.
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Dough should be tacky, but not super-sticky (its easier if you put a little olive oil on your hands.)
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3) Coat a bowl and your dough ball with olive oil, and let rise, covered, in a warm draft-free place for at least an hour.
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4) Preheat your oven to 500 degrees.
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If using a pizza stone, let this preheat with the oven, ideally for 20-30 minutes.
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Again, coat your hands in olive oil, and spread a little on a piece of parchment paper.
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Stretch out dough to desired thinness.
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Move parchment paper and dough onto pizza peel or inverted cookie sheet.
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5) Onto the dough, spread out cheese, add tomatoes, and sprinkle bacon bits.
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Bake on stone or cookie sheet for 10-12 minutes.
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6) Remove from oven and add lettuce, and drizzle with ranch dressing (PW has a fabulous recipe for homemade dressing I typically sub out the mayo for greek yogurt to add some zip.)
