In a big mixing bowl add the luke warm water with sugar and yeast. Give a quick mix and leave aside for 5 minutes. After 5 minutes you will see form on top which means yeast is activated. If yeast doesn't activate, discard and make again.

Once the yeast is activated, add the flour and using a wooden spoon mix it around for few seconds tp roughly bring it together.

Sprinkle the salt and drizzle the oil. Now using your clean hand mix everything. We are not kneading here, just making sure no dry flours are there. It will feel sticky but DO NOT add more flour.

Cover the bowl with a clear wrap and leave aside for 10 minutes

After 10 minutes, dust little flour to the counter top or table and transfer the dough.

Lift the dough and fold in half then rotate 90 degree and repeat the process. (watch the video to understand the technique better). Do this step a few times. You can do this step even in the mixing bowl.

Once done, place the dough back to the mixing bowl, cover and leave aside for 10 minutes.

After 10 minutes, you will notice the dough already started to look quite soft. Wet your hand with little water as it will be easier to handle sticky dough and perform the stretch and fold technique. Pull the dough from one egde of the bowl and fold it over to the other side. Rotate the bowl to 90 degree and repeat the process. Repeat this process on all the four sides and then lift the dough to form a round ball. Cover the bowl and leave aside for 15 minutes.

After 15 minutes try the window pane test to see if gluten has developed enough. Take a little amount of the dough and gently stretch the dough to see if it stretches without tearing apart. If you face the stretch dough towards light (window) you should see light reflecting through.

This shows that dough has developed enough gluten and ready for rise.

I like to transfer the dough to a flour dusted table and tug the edges to form a round ball. Cover the dough call by inverting the mixing bowl and leave aside for 20 minutes.

After 20 minutes, the dough will double in size. Using a knife or a bench scraper, divide the dough into 4 equal portions. The pizza dough will feel extremely soft and pillowy and you will see air pockets too.

If you are making just one pizza, then save the rest in the refrigerator or freeze it for later usage.

Shape the small doughs into tiny round balls, by tugging the edges to the center and then folding over. (watch the video to understand the step better)

While the dough is resting, preheat the oven to 500 F and place the pizza stone on the middle rack. You can use cast iron skillet or cookie sheet too. Preheat the cookie sheet/ cast iron skillet too.

To shape the dough for pizza, DO NOT use a rolling pin.

First dust some semolina or corn meal on the table and using your fingers gently press down the dough and then stretch the dough gently on all the side by rotating with your hand.

You can either transfer the flat pizza dough to a parchment paper or pizza peel. If you are using a pizza peel make sure to layer little flour or semolina on the pizza peel.

Spread the sauce and cheese and what ever toppings you like. Drizzle little oil on the edges of the pizza dough and transfer the pizza to the preheated hot pizza stone, VERY CAREFULLY. If you are using the parchment paper, then place the parchment paper directly on the pizza stone.

Bake for 13 to 15 minutes.

Once done, let the pizza cool down for 3 to 5 minutes before you slice and enjoy.