• Mix the warm water, sugar, and yeast in a large bowl (use the stand mixer bowl if you’re using one) and stir until well combined. Let it rest for 5 minutes.

If you mix by machine:

• Add the olive oil, 3 cups of flour, and salt. With the hook attachment start to combine at low speed. Add any additional flour as needed (I usually add  ¼ or ½ cups more, about 30 or 65 g), stirring until the dough starts to come together. Raise to medium speed and knead for approximately 5 to 10 minutes or until you have a smooth and elastic dough. Continue to step number 3 below.

If you mix by hand:

• Add the olive oil, 3 cups of flour, and salt, then stir using a wooden spoon. Add any additional flour as needed (I usually add  ¼ or ½ cups more, about 30 or 65 g), stirring until the dough starts to come together. 
• On a lightly floured surface remove the pizza dough from the bowl and knead until the dough is smooth and elastic, for about 5 to 10 minutes. If the dough is really sticky, add a little extra flour. 
• Lightly grease a clean large bowl with oil or nonstick spray. Transfer the dough to the bowl, turning it to coat all sides in the oil. 
• Cover the bowl with plastic wrap and place it in a warm place.
• Allow pizza dough to rise for 30-60 minutes or until doubled in size.
• Preheat the oven to 450ºF or 230ºC. Lightly grease a pizza pan or a baking sheet with olive oil or nonstick spray. You could also line them with parchment paper. Set aside.
• Punch the dough down to release any air bubbles. Divide the dough in half. If you’re not going to make 2 pizzas, freeze half of the dough for another time (see notes).
• Transfer the dough to a lightly floured surface. Use either hands or a rolling pin (both lightly floured) to work the dough into your desired shape. 
• Gently transfer to your prepared pan and either pinch the edges or fold them over to form a crust (this is optional, though).
• Cover the dough lightly with a kitchen towel or plastic wrap and let it rest for 5 minutes while you prepare your pizza toppings.
• Brush your pizza with some extra virgin olive oil. This step is optional, but it prevents the filling from making your pizza crust soggy.
• Top with your favorite toppings and bake for about 15-20 minutes or until golden brown.
• Slice and serve immediately.
• Keep the leftovers covered in the fridge for up to 3 days. Baked pizza slices can be frozen for up to 3 months.