Run tap water until very hot. In a 2-cup measuring cup weigh water and check the temperature, 110-115°F.
Add sugar and yeast. Stir and let activate for 5-10 minutes until foamy.
Add 1 tablespoon olive oil to yeast mixture then pour into dry ingredients.
Stir vigorously until dough is smooth and has no lumps. It will look more like a batter. Let rest 5-10 minutes to hydrate and become a workable dough.
SHAPE, TOP and BAKE PIZZA
Place large sheet of parchment, about 15-inches square. Sprinkle with 1 tablespoon bench flour and turn dough onto parchment.
With oiled hands gently press dough into 12-inch circle forming a raised edge all around.
Spread pizza sauce evenly over dough leaving edges without sauce. Top as desired (see suggestion below).
Slide pizza peel under parchment and transfer to preheated oven with pizza steel.
Bake in oven (550°F) for 2-3 minutes. Using a pizza peel lift pizza from parchment and remove paper. Continue cooking pizza for 5-6 minutes.
Let rest 2-3 minutes, slice and serve.
Notes
In my pizza cooking class we make 2 different doughs so I recommend using simple toppings to focus and compare the actual taste of the dough.PREPARE FLAVOURED OIL: Mix 1 tablespoon olive oil, 2 cloves minced garlic, ¼ teaspoon red pepper flakes.TOP PIZZA: Spread ½ cup pizza sauce on dough. Top with shredded mozzarella and bocconcini balls. Scatter thinly sliced prosciutto on top. Brush flavoured oil over entire pizza. Bake as directed.FINISHING: After pizza comes out of the oven cool for 2 minutes then top with a handful of fresh basil leaves or arugula. Cut and serve.