In a large bowl, combine the flour, yeast, salt and sugar.
Make a dent in the middle and add olive oil, and water warmed to the touch.
Use a spatula to quickly combine the ingredients.
Using the palm of your hand, knead by pushing down on the dough and push out. After about 5 to 6 minutes, when the dough stretches, form it into a ball.
Cover with plastic wrap and place in a warm spot. Allow to rise for about 1 hour until doubled in size.
Use your hand to punch the dough releasing any air, then divide into 3. Cover with wrap to prevent drying and leave for 5 to 10 minutes.
Making sure that the dough doesn't stick, use your hands to spread out the dough on a pizza pan greased with olive oil.
Adjust the shape so the center is thin and create a lip around the edge. (This is easily done if you work on the spot closest to you while turning the pizza pan).
A crust stretched to about 25 to 26 cm in circumference will be crispy. Roll out the crust with a rolling pin if you prefer.
Brush the entire crust with olive oil (olive oil on the edges will produce a beautiful finish). Spread on pizza sauce and your favorite toppings.
Bake at 250°C for 6-7 minutes. The picture shows a Margherita pizza with mozzarella and basil. It's my favorite.
Make it more authentic by preparing with Herb infused Olive Oil (Recipe ID: 97648)
This is a variation I made for a Christmas Party "Salad Pizza" Recipe ID: 991089.
Story Behind this Recipe
I love Italian cooking and pizza! So I wanted to enjoy restaurant-quality pizza at home! This is our family's favorite pizza. It's a lot of fun to customize the crust's thickness and vary the toppings.
If the dough is too wet to knead, adjust with more flour. Roll out the dough thinly for crispy Italian-style crust and leaving it thick will produce a soft skillet crust. Chill the leftover dough in the fridge to stop the yeast reaction. Use this recipe to make focaccia by topping with coarse salt and rosemary.