Gradually add another 1 cup (125g) of flour. Add any additional flour as needed stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.

Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.

Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).

Use either your hands or a rolling pin to work the dough into 12" circle.

Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.

Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.