All-purpose flour: Bread flour
Olive oil: Vegetable oil
Instructions
1. In a small bowl, I combine the active dry yeast, sugar, and warm water. I stir gently and let it sit for about 5 minutes until the mixture becomes frothy.
2. In a large mixing bowl, I combine the all-purpose flour and salt, making a well in the center.
3. I pour the yeast mixture and olive oil into the well and stir together with a spoon until the dough starts to come together.
4. I transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
5. I place the dough in a greased bowl and cover it with a clean kitchen towel. I allow it to rise in a warm place for about 1-2 hours or until it doubles in size.
6. Once the dough has risen, I punch it down to release any air bubbles. I divide the dough in half if I prefer a thin crust or use the entire dough for a thicker crust.
7. I roll out the dough on a floured surface into my desired thickness and shape.
8. I transfer the dough to a baking sheet or pizza stone lined with parchment paper.
9. I preheat the oven to 475°F (245°C) and let the dough rest for about 10 minutes.
10.
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