1. Mixing the Dough:

Combine Wet Ingredients: In a large mixing bowl, add the lukewarm water. Stir in the olive oil, yeast, salt, and sugar until everything is dissolved.

Add the Flour: Gradually add the 00 flour to the bowl, mixing continuously to avoid lumps. Keep mixing until a rough dough starts to form.

2. Kneading:

Knead the Dough: Transfer the dough onto a floured surface. Knead it for about 10 minutes or until it becomes smooth and elastic. Add more flour if the dough is too sticky.

3. First Rise:

Let It Rise: Place the kneaded dough back in the bowl and cover it with a damp cloth. Let it rise at room temperature for about 2 hours, or until it doubles in size.

4. Shaping the Dough:

Divide the Dough: After the first rise, punch down the dough to release any air bubbles. Divide it into 8 equal parts for individual pizzas.

Shape the Balls: Take each piece and form it into a ball by folding the dough underneath itself. Let the balls rest for a few minutes.

5. Preparing for Baking:

Preheat the Oven: Place a pizza stone in the oven and preheat it to its highest temperature, usually between 475°F to 500°F (245°C to 260°C).

Shape the Pizza Base: Take a dough ball and gently stretch it out by hand or with a rolling pin to your desired thickness, ideally about 1/8-inch thick.

6. Adding Toppings:

Prepare Toppings: Lightly sauce the stretched dough, leaving a small border around the edges. Add cheese and other toppings sparingly to avoid weighing down the dough.

7. Baking:

Bake the Pizza: Slide the prepared pizza onto the preheated stone using a floured pizza peel. Bake for 8-10 minutes or until the crust is golden and the cheese is bubbling.

8. Serving:

Cool and Serve: Let the pizza cool for a few minutes before slicing. This helps the cheese set and makes it easier to cut.