In a large bowl, combine 1 teaspoon instant active yeast, a sprinkling of sugar, about a cup and a half of warm water, and a few scoopfuls of flour – to make a loose slurry. Whisk well. Cover and let stand between 10 and 30 minutes to confirm that the yeast is active/frothy.

Then combine the yeast mixture with a sploosh of olive oil and salt to taste (about half a teaspoon). Keep adding flour in half-cup increments until you end up with a sticky, yet kneedable dough. (This will be way more flour than you expect.) Stir and kneed with your hands.

Gather the dough in a bowl and cover it again so it can rise for 30 to 60 minutes. Add a sprinkling of flour to reduce stickiness. Kneed in bowl for a minute or two.

Returning to the risen dough, punch it down and divide in four. Stretch and roll it out. Let rest, and stretch a bit more. Prepare sauce and toppings and then assemble. Bake at 400F until done.

---

Recipe via Manda Palmer via Brad Palmer