Warm your water to 110° F – 115°F. Too hot will kill the yeast and too cool will take longer to proof. Add in the yeast, olive oil, and sugar.

Stir to combine and set aside for 5 minutes. It’s ready when the yeast is dissolved, floats to the top, and appears “puffy”.

Add the flour and salt to the bowl of a stand mixer. Give a quick stir and attach the dough hook. Add the yeast mixture and set the mixer on medium-high until it comes together into one mass. Reduce the speed to medium and let it knead for 6 – 8 minutes until the dough is very elastic and not sticky.

Set the dough aside, covered, to rise for 2 hours until doubled in size. Proof in a warm oven (light on) if your house is cool.

Remove the dough from the bowl onto a lightly floured surface. Divide in two as equally as possible. From each direction,pull each side of the dough into the middle of the dough and pinch it, then flip over. Using your pinkies, drag the dough towards you on the counter. As you pull it, the top of the dough will tighten and the bottom should seal after a few passes. Turn it 180 degrees and repeat until fully sealed.

Roll the smooth side of the dough in some of the excess flour, then place seam-side down in a high-walled dish that has been coated in cooking spray/oil. Cover lightly with plastic wrap, making sure it’s not touching the top of the dough and set aside for one hour. During this time, place a baking stone on the middle rack in the oven (or a large baking pan upside down) and preheat to 500°F or as hot as your oven will go. Let it preheat for one hour while the dough rises.

Remove the ball of dough from the rising dish and add it to a lightly floured surface.

Stretch the dough by picking it up gently with the back of your hand, working from the center of the dough ball, turn the dough over so gravity will use the weight of the dough to stretch it. Move your knuckles around in the circular fashion under the dough to ensure it does not rip and it is stretched evenly.

Place it back onto the floured surface and finish forming your dough by pressing your fingers and the base of your palm into the dough – working from the middle outward until it’s flat and stretched out to the size you want. Leave space for the crust and do not press down on it so the crust can puff up more in the oven.

Transfer the dough to a sheet of parchment on a separate pizza pan or peel and decorate your pizza with the desired toppings. Try it with my favourite pizza sauce! Once it’s ready, transport the pizza on the parchment paper from the unheated peel/pan onto the preheated stone or pan in the oven. Cook for 8-10 minutes until the cheese is melted and bubbly and the bottom of the crust is lightly browned.