1 In a large bowl with warm water, add the sugar and yeast, let sit for 10 minutes until bubbles form. Add the flour mixed with salt, then the olive oil. With a wooden spoon, stir until the dough forms. Touch it with your fingers, the dough should be slightly sticky.
2 Keep in mind that it's easier to add water now than to realize once you're kneading that the dough is too dry and needs more water. After adding more water, if you feel the dough is too sticky, simply add more flour. Place on a floured work surface and start kneading for about 10 minutes.
3 Let rest on the floured surface, covered with a large pot, until the dough doubles in volume. Meanwhile, prepare your oiled pizza pans and tomato sauce mixed with salt, pepper, Provence herbs, etc.
4 Once the dough has risen, deflate it and knead briefly. Cut into 2 pieces, shape into 2 balls and cover with a kitchen towel until the dough relaxes, 5 to 10 minutes, then stretch to fit your pan.
5 Cover with tomato sauce or olive oil.
6 Preheat the oven to 445°F (230 °C) (gas mark 7-8) and bake the pizza briefly to set the base, about 5 minutes. Remove it and top with mozzarella, bacon or ham, onions, mushrooms, etc., and finish with a bit of grated cheese. Return to the oven and make sure the pizza is well cooked.
7 Remove, slice and you'll be able to see if the dough is properly cooked. Leftover pizza freezes very well.
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