1. Place the flour in the bowl of a stand mixer fitted with a dough hook.
2. Add the salt, yeast, and sugar.
3. Start the mixer on low to avoid flour flying out. Begin adding the warm water — start with 1¼ cups, then add the remaining ¼ cup about a teaspoon at a time, as needed. The exact amount may vary depending on the flour and humidity.
4. Mix just until the dough forms a ball — avoid overmixing to keep it soft.
5. Add about ½ to 1 tablespoon of olive oil and mix briefly, just until the ingredients are combined.
6. The dough should pull away from the sides of the bowl and form a smooth ball that isn’t sticky. If it’s too sticky, add a little more flour. If it’s too dry, add a little more water — a teaspoon at a time goes a long way.
7. Add about ½ to 1 tablespoon of olive oil and use your hands to flip the dough, coating it evenly in the olive oil.
8. Cover the mixing bowl with plastic wrap, then place a kitchen towel over it, and let it sit for 2-3 hours to rise. It can sit longer too. I often let it sit all day.

Rolling out the dough:

1. Drizzle a small amount of olive oil on one side of two pieces of parchment paper and spread it evenly with your hands.
2. Divide the dough into two equal parts. Place one portion on a sheet of oiled parchment and gently shape it into a rectangle. Place the second sheet of parchment on top.
3. Use a rolling pin (or wine bottle) to push and press the dough between the sheets until it fits your cookie sheet. A pushing action tends to be quicker than rolling.
4. Peel away the top sheet of parchment paper. Pick up the bottom parchment and dough, holding it above the cookie sheet, and gently flip it into place. The dough will stay attached to the parchment, and if it’s misaligned, you can easily lift it and reposition it.
5. Adjust the dough on the cookie sheet by pressing with your fingers as needed. For a visual guide to rolling the dough and flipping it into the pan, watch the video after the recipe.
6. Cover with sauce and toppings, and bake at 450° F for about 13 minutes.
7. Slide the pizza onto a cutting board, slice, and serve.

Notes & Tips:

I use Italian 00 flour, grown and milled in Italy, to avoid glyphosate. It creates a light, airy, and easy-to-digest dough. You can read more about flour and where to buy it here. 
If the dough doesn’t rise, bake it anyway. It will be like a flatbread — and still delicious! 
You can freeze the dough before or after it rises. If you're freezing it before the rise, it will still rise when thawed. Just take it out of the freezer in the morning, let it sit at room temperature during the day, and it will be ready by dinnertime.
Leftover pizza also freezes well. Reheat at 350° F for a quick and easy meal.

Make the dough in the morning or early afternoon and let it rise while you go about your day. When it’s time for dinner, it takes just a few minutes to roll out and bake. You’ll have the best pizza dinner!

Dellalo is a brand of flour that is available in many grocery stores. 

It really takes about three minutes to make with a stand mixer. 

Cover the dough with plastic wrap, then a towel.

After about 2 1/2 hours, it's ready to roll! 

Slice and serve. 

Leftovers are great for school lunches.