This is a barebones pizza dough recipe. The flour amounts are a little light to allow for adjustment later on in the process of the bread making. This means the recipe is relatively amenable to different types of flour (high gluten/whole wheat/all purpose)

• 1 tsp yeast
• 1 tsp sugar
• 1 cup water (lukewarm)
• 1 tsp salt
• 1 tbsp olive oil
• 2 cups flour

1. Combine sugar, yeast, lukewarm water in a bowl and mix until dissolved (or mostly dissolved).
2. Wait ~15 minutes for foam to appear (indicating the yeast is activated).
3. Add flour, salt, and oil. Incorporate into a dough.
4. Adjust by adding flour until dough is "right". You will know when the dough can be kneaded on a floured surface without too much mess.
5. Knead for ~10 minutes (a stand mixer with a bread hook helps with this).
6. Rise for ~50 minutes - 1 hour (depending on heat/humidity). The dough should double in size.
7. Punch down and form into a pizza dough.
8. Bake pizza at 425°F