Using the microwave (40 seconds) or a pot on the stove top, warm the 1 1/3 cups of water until it is about *100°F -110°F.

Add the 1 + 1/2 teaspoon of active dry yeast to the warm water as well as the 1 teaspoon of sugar. Stir to dissolve then allow it to bloom and get foamy for 5-10 minutes.

If it does not get foamy, the yeast is most likely not active anymore and you will need to get new yeast.

If you are using Instant Dry Yeast, there is no need to bloom the yeast in warm water. You can add it straight in with the flour.

Add the foamy yeast water to your standing mixer or large bowl (if mixing by hand) along with the 2 teaspoons of sea salt, 2 Tablespoons of olive oil and 2 cups of all-purpose flour. Mix on low and add the remaining 1 + 1/2 cups of all-purpose flour I stages.

When using the standing mixer, use the dough hook attachment to mix on low speed then increase the speed to medium and mix until all of the flour has been absorbed and the dough pulls away from the sides of the mixing bowl and form a shaggy dough ball.

If the dough looks too wet and is not pulling away from the sides, add 4-6 Tablespoons of flour and mx on low and scraping the sides. The dough should form into a shaggy ball.

If you are mixing by hand, use a wooden spoon to mix. Once it gets more challenging to mix the dough, place the dough on a clean and lightly floured surface and knead for 2-3 minutes until you have a shaggy dough ball.

Place the dough in a large and lightly oiled bowl and cover with plastic wrap or a kitchen towel.

You can rest the dough on your kitchen counter for 1-2 hours or overnight in the refrigerator.

The longer you allow the dough to rest the more flavorful and light the dough will be.

Personally, I like to keep the dough in the refrigerator for 24 hours.

If your dough has been in the refrigerator, move the bowl to your kitchen counter and allow the dough to come up to room temperature (at least 1 hour) before shaping it.

Place the dough on a clean and floured surface. Lightly flour your fingers and flatten it into a disk.

Next, lightly press along the edges to create the crust.

Press with your fingers to flatten and lightly stretch and rotate until it is your desired shape, circle or rectangular.

Other than using this pizza dough to make classic margherita pizza, you can also use it to make garlic knots, pizza buns, calzone or pizza muffins!