1. Mix the yeast with sugar and lukewarm water in a small bowl until the yeast has dissolved completely. Add the flour to a large bowl and make a depression in the center, pour the yeast water into it and mix with a small amount of the flour from the sides. Cover The bowl with a kitchen towel and let the yeast bubble up in a warm place for about 30 minutes.

2. Add the salt and olive oil and mix until the dough starts holding together. Transfer to a floured surface and knead the dough for about 5 minutes until soft and smooth. If the dough is too dry, add some more olive oil. If the dough is too sticky, add some more flour. Shape the dough into a ball, place in a bowl, cover and let rise for another 30 minutes in a warm place until the volume has (almost) doubled.

3. Preheat the oven including a baking sheet or pizza stone* for at least 30 minutes. Once again, knead the dough for about 6-8 minutes, divide if necessary and roll out thinly on a floured piece of baking parchment. If the dough is a bit difficult to roll out and springs back, let it sit for a few minutes, so it can relax. Spread some tomato sauce on top of the pizza crust(s) and add toppings to your liking. Place the pizza with the baking parchment on the baking sheet or pizza stone and bake for about 15-20 minutes depending on the toppings you have chosen.