A Bench Scraper: Helps easily scrape up random bits of dough stuck to your surface
A Digital Scale: Use these instead of measuring cups if you prefer
Preheat your oven to 230°C (450°F) and grease your pizza pan with a tablespoon of olive oil.
Proof your yeast by pouring ½ a cup of warm water (make sure it is not hot!), a tablespoon of sugar and 1 tablespoon of yeast in a large bowl and mix them together.
Let the mixture sit until it becomes frothy and starts to bubble, which should take around 5-10 minutes.
(Optional) While your yeast is proofing, spare 5 minutes to make this homemade tomato sauce.
Once the yeast is proofed, add a tablespoon of olive oil, 2 cups of the flour and 1 teaspoon of salt and mix with a spatula until a ball begins to form.
Using a Stand Mixer: Put it on a low speed and mix the dough for a few minutes until it becomes a smooth sticky ball of dough.
Kneading by Hand: Sprinkle some dough on a dry clean surface and place the dough on it. Knead it until it becomes a smooth sticky ball. Keep the extra ½ cup of flour on hand and add only 1 to 2 tablespoons of flour at a time to the dough until the texture is just right.
(Optional) If you have the time and want your dough to be softer and tenderer, you can leave the dough to rise until it doubles in size.
Divide your dough ball into mini balls and then roll them out into circles or squares and put them into your pan.
(Optional) If you like a strong crust, pre-bake the dough first on the lower rack of your oven for around 5 minutes. If you see air bubbles forming, poke them with a fork to let the air out.
You have now finished the dough! Start adding your pizza sauce and toppings, place in the oven and for around 15-20 minutes until the crust looks crispy and brown.