Photo, Christian Lacroix.
1 1/3 cups
, plus more for bowl
, plus more for kneading
Stir water with yeast and sugar in a measuring cup. Let stand 5 min or until frothy. Stir in olive oil and salt.
Pour flour into a large mixing bowl and make a well in the centre. Add yeast mixture. Stir with a fork to incorporate. Mixture will be sticky. Transfer dough to a well-floured surface.
Knead 5 to 8 min or until smooth and supple. Add up to 3/4 cup more flour to prevent sticking. Shape dough into a ball.
Pour 1 tsp oil into a large bowl. Add dough and roll it around so the whole surface gets lightly oiled. Cover bowl with a tea towel. Let stand at room temperature until doubled in volume, about 1 hour. Punch down. Reshape into a ball. Re-cover. Let stand until doubled, 45 min.
Roll out dough on a lightly floured surface, using a rolling pin. Makes 1 pizza crust, approximately 800 g.