Add yeast and sugar to 1½ cups (595ml) of warm water and set aside until foamy, about 10 minutes.
Add the flour and salt to a large bowl. Make a well in the center of the flour and add olive oil and yeast mixture. Stir to make a rough dough adding more flour, a little at a time, if too wet and sticky. When mixed and dough comes clean from the side of the bowl, gather the dough with your hands and turn onto a lightly floured surface. Knead the dough for approximately 5 minutes until smooth, soft and elastic. Cut the dough into 2 pieces and form 2 balls tucking any open edges under.
Lightly oil 2 large bowls and add pizza dough. Brush the top and sides with additional oil and cover tightly with plastic wrap or tea towel. Store in a warm place for 1½ hours allowing it to double in size. Roll out and add toppings.
Bake on a pizza stone or pan for 60 - 90 seconds in a wood burning oven or 12-14 minutes in a 475°F/246°C conventional oven.
Add yeast and sugar to 1½ cups (595ml) of warm water and set aside until foamy, about 10 minutes.
Add the flour and salt to a large bowl. Make a well in the center of the flour and add olive oil and yeast mixture. Stir to make a rough dough adding more flour, a little at a time, if too wet and sticky. When mixed and dough comes clean from the side of the bowl, gather the dough with your hands and turn onto a lightly floured surface. Knead the dough for approximately 5 minutes until smooth, soft and elastic. Cut the dough into 2 pieces and form 2 balls tucking any open edges under.
Lightly oil 2 large bowls and add pizza dough. Brush the top and sides with additional oil and cover tightly with plastic wrap or tea towel. Store in a warm place for 1½ hours allowing it to double in size. Roll out and add toppings.
Bake on a pizza stone or pan for 60 - 90 seconds in a wood burning oven or 12-14 minutes in a 475°F/246°C conventional oven.
