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1
In a small bowl, add 1/2 cup warm water (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate).
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2
Add the dry yeast and sugar, stir to combine and let sit for 15 minutes.
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3
The top of the water will bubble and it will smell very yeasty; this is what you want.
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4
In a large mixing bowl, combine the flour and salt.
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5
Make a well in the center of the flour and add the olive oil and the yeast/water mixture.
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6
Using a fork, gradually stir the flour into the yeast/water mix.
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7
Once most of the flour has combined, turn the dough out to a smooth, clean work surface dusted with flour and use your hands to knead the dough to a smooth consistency.
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8
Lightly coat the mixing bowl with oil, return the dough to the bowl, cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.
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9
When the dough is ready, portion it into six golf-ball-size pieces.
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10
(If you're not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.)
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11
Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes).
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12
Top the pizzas as desired.
