Pre-heat oven an hour at maximum temperature prior to making pizzas, typically 450°F to 500 °F  degrees.

1. Add the yeast into a small bowl and sprinkle with sugar, add 3/4 cup of lukewarm water and stir to dissolve the yeast and the sugar. Cover with a kitchen towel and let it sit in a warm spot for 30 min.
2. Sift the flour into a large bowl, then make a well in the center. Pour the yeast mixture, salt, and the yeast mixture (little at a time) in the center.
3. Knead everything into a smooth silky dough that you shape into a ball.
4. Dust the ball with a little flour, cover and set aside in a warm place to rise for an hour.
5. Once it rises dust with a little flour and roll into a ball and let it rise again for about 30 minutes.
6. After it rises the second time roll into a ball again.
7. Store in a container in the fridge for up to 3 days for a less yeasty crust.  Or if you need the dough the same day you can use the dough after the 2nd rise.
8. Remove dough from fridge 2 hours prior to making pizza so that the dough is at room temperature.
9. Knead the ball of dough, then shape into a disc using your hands.
10. Add your toppings: Margherita Pizza Recipe
11. Bake on a stone or steel tray in a pre-heated oven 450°F to 500 °F  (or as hot as you can get it) for 5-6 minutes.