Using a glass measuring cup, run hot tap water over and around the glass to heat it. Dry. Keep your measuring cup warm.
Add 3/4 cup warm water– about 105- 110 degrees, yeast, and half of the sugar (1/2 TBSP) to the warm measuring cup. Mix with a small whisk to fully incorporate. Let rest for 5-7 minutes. You will see bubbles forming in the mixture and it will smell like dough.
Combine the flour, remaining sugar and salt in the bowl of a stand mixer. Attach the dough hook. Pour in all of the bubbling yeast and sugar water mixture into to the flour. Mix the flour mixture on low speed for about 1 minute.
Increase speed to medium. The dough will come together to form a ball. Scrape down the sides of the bowl if needed. If the dough “climbs” up the dough hook, just scrape it down with your fingers.
Lightly flour your counter or board and roll the dough into a ball. Knead the dough until it is smooth (like a baby’s bottom) and when you press down with your finger- the dough will spring back into shape. This takes about 3-5 minutes at most. Roll it back into shape of a ball.
Cover with plastic wrap and let rest in a warm area for about an hour. The dough should double in size.
Preheat your oven to 450 degrees. Line 2 large baking sheets with parchment paper or place your baking stone in the oven to heat. If using a pizza oven, follow the manufacture's instructions to heat the oven.
Once the dough has doubled, Punch it down with your fist, divide it in half, and roll it into 2 circles. You can knead it for a few minutes if the texture is not smooth. Place each pizza dough onto the parchment-lined baking sheets.
Roll 1/4 ' or 1/2 u0022 of the edges up onto themselves to create a crust. Brush the dough edge of the circle with the remaining olive oil. Sprinkle the crust with about 1/2 tsp kosher salt and a bit of parmesan cheese.
Top the pizza with the sauce and toppings you desire. Use ricotta sparingly and it can be very wet and can u0022sog outu0022 the crust.
You can sprinkle on a few drizzles of olive oil, parmesan, and salt if desired.
Bake at 450 degrees for 12-15 minutes until the dough is browned to your liking.
If you use a pizza stone- be certain to dust the stone with semolina or else the pizza will stick.
