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1
In a deep bowl, whisk together 2 cups flour with the yeast, salt, and sugar.
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2
Add the water and olive oil.
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3
Use a wooden spoon to stir it all together until you have a wet, sticky dough.
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4
Sprinkle 1/2 cup of the remaining flour onto a clean counter or large cutting board.
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5
Scrape the dough onto the counter and knead in the flour until the dough is smooth and soft.
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6
The dough should not be tacky or sticky, you may not need all the flour, or you may need to add a little extra.
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7
Lightly oil the inside of a deep glass or ceramic bowl.
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8
Place the dough in the bowl, cover tightly with plastic wrap, and place in a warm spot until doubled in volume, about 1 1/2 hours.
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9
Once the dough has risen, sprinkle some of the remaining flour, about 2 tablespoons, on your work surface.
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10
Turn the dough out and knead gently once or twice to deflate.
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11
If making one thick crust pizza, place the dough back in the bowl, cover tightly, and place back in warm spot to double in volume once more, about 30 minutes.
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12
For two thin crust pizzas, evenly divide dough between two lightly oiled bowls, cover tightly, and place in a warm spot to double, about 30 minutes.
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13
This pizza dough is best baked in a 500F oven for 8 to 10 minutes.
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14
Place toppings on pizza, adjust the oven rack to the center position, and bake on a pizza stone or pizza pans lightly coated with olive oil.
