In a bowl, mix the yeast and sugar. Water with warm water and, with a spoon, mix well to dissolve. Leave at room temperature until foamy, about 5 minutes.

Meanwhile, in the bowl of a stand mixer, mix the flour with the salt and make a well in the center. Separate a bowl or other large container and unite with 2 tablespoon of olive oil - it has to have enough space for the dough to grow a lot.

As soon as it foams, pour the yeast mixture into the center of the bowl with flour. Add the olive oil and mix, with a spatula, just to incorporate.

To knead the dough: fit the bowl onto the mixer with the hook. Start beating at low speed for 5 minutes. Gradually increase the speed to high and beat for another 15 minutes until a smooth dough forms – it will pull away from the side of the bowl and form a ball on the hook of the mixer.

With your fingertips (or a spatula), unglue the dough from the mixer bowl and transfer to the greased container with olive oil. Cover with film and let rest for 1 hour, until it grows and doubles in volume.

When there are 30 minutes left to complete the dough rise time, preheat the oven to 250ºC (high temperature).

Sprinkle a smooth countertop with wheat flour, transfer the pizza dough to the countertop and, with a spatula (or knife) divide it into 3 portions. Separate a portion of the dough to open and cover the rest with a dish towel so as not to dry out.

With the rolling pin, open the dough the way you wish, but remember to always sprinkle the worktop with flour so the dough does not stick. Before putting it in the oven to bake, choose a topping and leave it for 15 min.

Now it's ready! Enjoy your pizza! 😊