Mix the yeast with a pinch of sugar and 1/3 cup of warm water. Let the yeast “bloom” for a few minutes, or at least till you see it’s alive. It’ll get foamy and bubbly.

Next, combine the remaining ingredients with the yeast and water mixture into a mixing bowl and stir till everything is combined. If you have a stand mixer, keep the dough in there and let it knead, on speed 1 or 2, for 10 mins. Otherwise, dump the dough on a floured surface and knead it for 10 mins by hand. And keep reminding yourself for those 10 mins of the toned arms and delicious pizza you’ll soon have to distract you from the sweat forming on your brow. Trust me, I know this from experience.

After 10 mins, your dough should form a nice, elastic ball. Place it in an oiled bowl and let it rise for about 1 1/2 to 2 hours. Even better, let the dough rise in the fridge overnight. You’ll get a slightly more sour and chewy dough, totally worth it if you have the patience. And forethought.

Once you have this initial rise done, dump the dough out onto a floured surface and divide it into 4 small balls. And, make sure to pinch the bottom of each ball together so you trap any air bubbles that develop for this second rise. Here is where you would want to freeze any dough you’re not planning on using now. Just divide it into smaller balls, think individual pizza size, wrap in plastic, and stash in the freezer. When you want to use them, take them out, unwrap them and let them come to room temp on your counter. Ready to go! Otherwise, if you’re gonna eat them now, just let those smaller balls rise for about 30 mins while you preheat your oven and get your toppings situated.

When you’re ready to make the pizza, gently stretch the dough out to form a rough circle, don’t worry about being perfect here. Try and get it as thin as you can without it getting totally annoying. Then top the pie, sparingly, and bake it till it’s cooked to your liking. I recommend 8-15 mins most of the time. And eat up!