📖 Instructions

1. **Bloom the Yeast:** In a small bowl, whisk together warm water (around 105-115°F or 40-46°C), sugar, and active dry yeast. Let it stand for 5-10 minutes, until foamy. This step ensures that the yeast is alive and active.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the wheat flour and salt. If you're using a kitchen scale, measure the flour by weight for more accurate results.
3. **Add Wet Ingredients:** Make a well in the center of the dry ingredients. Pour in the bloomed yeast mixture and olive oil. Use a wooden spoon or your hands to gradually incorporate the dry ingredients into the wet ingredients until a shaggy dough forms.
4. **Knead the Dough:** Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, until the dough becomes smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time. If it’s too dry, add a teaspoon of water at a time. Kneading develops the gluten, which gives the pizza crust its structure and chewiness.
5. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. The warmer the environment, the faster the dough will rise. A cold oven with the light on works well!
6. **Punch Down and Divide:** Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into the desired number of portions (typically 2-4, depending on the size of your pizzas).
7. **Shape the Dough:** Shape each portion into a ball. Cover with plastic wrap or a damp kitchen towel and let rest for 10-15 minutes. This allows the gluten to relax, making the dough easier to roll out.
8. **Preheat Oven:** While the dough is resting, preheat your oven to the highest temperature possible, ideally with a pizza stone inside. If you don't have a pizza stone, use a baking sheet. Preheating the stone or baking sheet helps to create a crispy crust.
9. **Roll Out the Dough:** On a lightly floured surface, use a rolling pin or your hands to roll out each dough ball into your desired shape and thickness. A thin crust typically results in a crispier pizza.
10. **Add Toppings:** Transfer the rolled-out dough to a pizza peel dusted with cornmeal or flour. Spread your desired sauce over the dough, leaving a small border for the crust. Sprinkle with cheese and add your favorite toppings. Be careful not to overload the pizza, or it may be difficult to transfer to the oven.
11. **Bake:** Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep a close eye on it, as baking times can vary depending on your oven.
12. **Garnish and Serve:** Remove the pizza from the oven and let it cool for a minute or two before slicing. Garnish with fresh basil leaves and serve immediately. Enjoy your homemade pizza!