In a large bowl, measure out 3 3/4 cups bread flour or all-purpose flour (about 490 grams). If you’re short by a few grams, you can make up the difference with all-purpose flour—no problem! (Use 490 grams, not 500 grams, because you’ll add more flour while kneading. It’s better not to overdo it.)

Add 2 generous pinches of salt, 1 packet of pizza yeast, and just under 2 tablespoons of sugar to help activate the yeast.

If you like, wear disposable gloves to keep the dough from sticking to your hands and make kneading easier. Make sure the gloves fit well for comfort.

Add 1 1/3 cups warm tap water (about 310 ml) and about 2 tablespoons of extra virgin olive oil.

Start kneading by hand, mixing the liquids into the flour.

Knead the dough vigorously, stretching and folding it several times, until you have a smooth, not-too-sticky ball. Tip: Press your finger gently into the center—if the dough springs back, it’s kneaded enough!

Take one of the two pieces and knead it again for a few seconds, then shape it into a ball and slap it firmly onto the work surface several times. This helps activate the yeast—and is a good stress reliever!

Now, follow these steps:

Gently flatten the dough into a rectangle.

Fold the top third down to the center.

Fold the bottom third up over the folded section.

Rotate the dough 90º and repeat the folding steps.

Score a cross on top of the dough and place it in a covered bowl to rise. (You can use a silicone lid or plastic wrap.)