Instructions

1. Place the warm water in a small bowl, and sprinkle the yeast and sugar on top. Stir to dissolve, and let sit for 15 minutes. At the end of 15 minutes, it should be very foamy and noticeably alive. It may even bubble as you stare at it!
2. Meanwhile, in the bowl of a stand mixer, add the flour, salt, and half of the olive oil (¼ cup). Fit the dough hook attachment into the mixer, and turn it on briefly to mix the ingredients together.
   Pour the foamy yeast water into the flour mixture. Turn the mixer to medium and knead for 5 minutes. Stop and scrape the dough down every minute or so. If you don’t have a dough hook and a stand mixer, just use your hands!
3. At the end of 5 minutes, the dough may be slightly sticky, but that’s fine.
4. Flour a surface, and knead the dough for about 30 seconds–the stickiness will completely disappear.
5. Grease a small bowl, and place the dough inside. Let rest in a warm place until it doubles in size, about an hour in my cold, drafty house by the oven.
6. Pour two tablespoons of the remaining olive oil on a quarter sheet pan (measures 9 x 13 x 1″), and spread it evenly. Add the dough to the pan, and use your fingers to spread it to the corners of the pan. Try not to make too many holes, but some are okay.
7. Brush the final 2 tablespoons of olive oil on top of the dough, and place in a warm place to rise again until doubles, about 1 hour again.
8. Now it’s ready to be topped and used in the pizza!