Warm 1 ½ cups of water. Ideally, the water should ideally be 110°F (43°C) to warm the yeast and get it to become active.

When the water is warm, add the packet of active dry yeast and 1 teaspoon of sugar and whisk to combine. Let the yeast sit in the water for approximately 10 minutes.

The yeast will start bubbling and you’ll know it’s ready when it has a foamy head.

Whisk the 4 cups of flour and 1 ½ teaspoon of salt together until combined and with a bread dough hook attachment on the mixer, slowly add the water and yeast.

Now add the 2 tablespoon of olive oil. Optional.

Beat until the dough forms a solid ball.

If the dough is too sticky, add a tablespoon of flour at a time until it’s solid.

If the dough is too dry, add a tablespoon of water at a time until it forms a ball.

Remove and knead pizza dough for approximately 3 minutes on a floured surface.

Put the bowl in a warm area of the house and let it rise for approximately one hour, or until it doubles in size.

When the dough has doubled in size, divide it into two separate pieces and on a floured surface, roll them into balls.

Cover them with the towel and let them rest for 15 minutes.

TO FORM THE DOUGH

Flatten it into a circle with your hands, then stretch and pull it into a circle or triangle.

Use gravity by holding it up and quickly stretching it.

If it aggressively shrinks back, cover it and let it rest for 10 to 15 minutes.

Stretch it over parchment paper to make it easier to lift the crust onto a baking sheet or pizza stone.