1.  In a small bowl or cup, mix warm water with sugar and yeast. Stir for approximately 1 minute or just until the water becomes a cloudy taupe color. Set aside for 10 minutes.

2.  In a large mixing bowl, add 3 cups flour and salt and mix well.

3.  After 10 minutes, the yeast should have developed a foam on top of the water. If so, pour the yeast and water mixture into the flour mixture along with the olive oil and continuously mix well until the dough starts to form. If no foam has formed on the top of the water, discard the yeast and water mixture and begin again. In most cases, inactivated yeast means 1 of 3 possibilities: the water was too cold and did not activate, the water was too hot and killed the yeast, or the yeast was old.

 

 

 

4.  Once the dough begins to form, it is recommended to continue mixing the dough with your hands. Use additional flour as necessary but the less flour used, the better. Try to keep the dough as elastic as possible. It should be very soft and flexible, not hard.

5.  Shape dough into a ball and place into a lightly oiled bowl. Cover bowl with plastic wrap and set aside to let it rise.

6.  If using quick rise yeast, let the dough rise for a minimum of 45 minutes or until the dough has doubled in size. If using regular yeast, let the dough rise for at least 90 minutes or until the dough has doubled in size.

7.  After letting the dough complete its first rise, punch the dough down and it’s ready for use.

Notes

To develop a much better flavor of the dough, let the dough rise in the refrigerator overnight. Then, 2 hours before making the pizza, remove the dough from the refrigerator and allow it to come to room temperature.