Classic Pizza Dough

Instructions

1. Activate the yeast
   In a small bowl, combine the lukewarm water (not hot) with sugar and yeast. Stir gently and let it sit for 5-10 minutes until foamy. If the mixture doesn't foam, your yeast might be dead - start again with fresh yeast.
2. Mix the dough
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn onto a floured surface.
3. Knead the dough
   Knead the dough for 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky. The dough should spring back when poked and pass the windowpane test (you can stretch a small piece thin enough to see light through without tearing).
4. First rise
   Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for 1-2 hours, or until doubled in size. For best flavor development, you can refrigerate the dough at this point for up to 24 hours.
5. Divide and shape
   Gently punch down the dough to release air bubbles. Divide it into 2 equal portions on a floured surface. Shape each portion into a ball by folding the edges into the center and rolling under your palms to create tension on the surface.
6. Second rise
   Place the dough balls on a floured tray, cover with a damp cloth, and let rest for 30-60 minutes. This allows the gluten to relax, making the dough easier to shape and resulting in a better texture.
7. Shape the pizza
   On a floured surface, use your fingertips to press the dough outward from the center, leaving a slightly thicker edge for the crust. Then lift the dough onto your knuckles and gently stretch it by rotating and allowing gravity to stretch the dough. Aim for a 10-12 inch circle.
8. Bake the pizza
   Preheat your oven to its highest setting (ideally 475-500°F/245-260°C) with a pizza stone or inverted baking sheet inside. Transfer your shaped dough to a peel or parchment paper dusted with semolina, add toppings, and slide onto the hot stone. Bake for 8-10 minutes until the crust is golden and toppings are cooked.