For active dry yeast: In a small bowl, combine warm water, ½ tablespoon sugar, and yeast. Let it sit for 5-10 minutes until foamy. If no bubbles form, your yeast is dead—start over with fresh yeast.

For instant yeast: You can skip proofing! Simply add it directly to the flour in the next step.

In a large bowl, whisk together flour, salt, and remaining sugar. Add yeast mixture (or water if using instant yeast) and olive oil. Stir until a rough dough forms.

Transfer to a floured surface and knead for 8-10 minutes until the dough is smooth and elastic. (If using a stand mixer, mix on low for 5-6 minutes with a dough hook.)

Place dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size. (For instant yeast, check at 30-45 minutes.)

Overnight Option: For extra flavor, refrigerate the dough overnight after kneading. Let it come to room temperature before using.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating.

Roll out dough to desired thickness on a floured surface.

Transfer to a pizza pan, stone, or inverted baking sheet.

Add toppings and bake for 7-10 minutes until golden and bubbly.