In a large bowl, combine flour, water, yeast, sugar, olive oil, and salt.

Use a bench scraper to combine the ingredients until a shaggy dough forms.

Turn dough out onto a generously floured countertop. With your hands, knead until smooth and elastic, about 10 minutes. The dough may seem sticky at first, but will become more workable as you incorporate the flour from the countertop.

Place ball of dough in an oiled bowl, and coat dough in additional oil.

Cover the bowl with plastic wrap or a tea towel. These reusable elastic food storage covers are also great for proving pizza and bread doughs.

Allow bowl to stand in a warm place until dough has doubled in size, about 1-1.5 hours.

When doubled in size, punch dough down and allow to rise again, about 15 minutes. Meanwhile, preheat the oven to 450° F / 230° C.

Stretch pizza dough into a round, about 12-14 inches in diameter.* Transfer to a pizza pan and use your fingertips to stretch again, until dough reaches the edges of the pan.

Brush dough with a few tablespoons of olive oil, then add sauce, cheese, and other toppings as desired.

Bake pizza in preheated oven for approximately 15 minutes, or until cheese is bubbly and crust is golden brown.