FOR PIZZA DOUGH:

Add sugar + yeast in a mixing bowl. Pour lukewarm water, mix and set it aside for 10 minutes till the yeast froths. Now add salt + olive oil and mix well. Add one cup of flour and mix with a wooden spoon, gradually adding more flour. when its gets difficult to mix with a wooden spoon, transfer to a lightly floured work surface and knead well with the palm of your hands for 6-10 minutes till the dough is soft, easy to handle and elastic. Alternately you can knead the dough with your hand or with an electric mixer fitted with a dough attachment.

Oil the same bowl with 1 teaspoon oil and coat the dough with oil. Cover with a damp cloth and keep it in a warm place for 1-2 hours or until the dough almost doubles.

Once the dough doubles punch it down and Divide it into 2 parts for 2 medium thick crust pizzas.

FOR PIZZA:

Lightly flour the work surface. Take the dough ball, shape into a disk and spread to the outside with your fingers, turning often as needed. Once it starts stretching in again, cover this with an cloth and walk away for 5-10 minutes. When you come back it will be easier to shape. (The pizza doesn't have to be a perfect circle)

After shaping the dough transfer into a pan sprinkled with corn meal or semolina (rava). Shape the dough if it has lost its shape. Cover this with a cloth and preheat the oven to 450 degrees Fahrenheit or 235 degrees celsius. Get the toppings ready.

After the oven preheats, brush the dough lightly with olive oil, spread 2-3 tablespoon of pizza sauce, top with vegetables or meat, top with shredded or fresh mozzarella cheese. Drizzle with olive oil.

Keep this on the oven floor for 5 minutes or on the lower rack if your oven has heating coils below. After that transfer to the middle rack for another 5-6 minutes till the cheese melts and the crust is golden brown. Once done transfer onto a cooling rack so that the crust remains crisp and the cheese sets.