Combine yeast, sugar, and water in a mixing bowl and whisk a few times to help wake up the yeast. Allow the mixture to sit for 5 to 10 minutes — it will become frothy and foamy.

Add the flour and salt, then mix until a sticky, shaggy dough forms. Cover with a clean dishcloth and let rise, in the mixing bowl, at room temperature for 30 minutes.

Uncover the dough, lightly dust a work surface with flour, and knead 5 to 10 times or until smooth.

Clean the mixing bowl, add a few drops of olive oil, and then place the dough into the bowl, rotating it around so it’s lightly coated in oil. Now decide to proof at room temperature (45 minutes) or overnight in the fridge.

To proof at room temperature: Allow to rise, at room temperature, covered with the dish towel, for another 45 minutes. At this point, you can move on to making your pizza or cover it and keep in the fridge for a few hours until your are ready to make pizza. Thirty minutes before you are ready to assemble your pizza, remove it from the fridge and allow it to come to room temperature again.

To proof overnight in the fridge: Alternatively, for a slower rise, place into a resealable freezer bag or bowl covered with plastic wrap and refrigerate overnight. When ready to make pizza, allow the chilled dough to come to room temperature before forming into a pizza.

Store homemade pizza dough in the fridge for up to 3 days. After proofing, lightly coat the dough with olive oil and place it in a resealable freezer bag before placing into the refrigerator.

To freeze pizza dough: After proofing, lightly coat the dough with olive oil and place it in a resealable freezer bag. Be sure to squeeze out all the air before sealing the bag tightly. Freeze pizza dough for up to 3 months. To thaw it, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When you’re ready to make pizza, remove the dough from the fridge and let it come to room temperature for about an hour. Then you can use it to make delicious homemade pizza!

Preheat to the highest temperature you’re comfortable with for at least 40 minutes (I use my convection setting at 550°F). If you are worried about smoke, 425°F to 550°F will still give excellent results. If using one, place a pizza stone or steel in the oven to heat up.

Dust your pan or pizza peel with semolina flour. Ditch the rolling pin and gently press your fingers into the dough, starting in the center and making dimples. Carefully stretch it out, keeping a light touch to keep those lovely air bubbles intact. If the dough bounces back on you, let it rest for a few minutes and try again. If the dough sticks to the pan or peels, lift it and dust over more semolina.

When ready to bake the pizza, add sauce, cheese, and all your favorite toppings. Immediately slide it into the oven and bake until the crust is golden and the cheese is bubbly. This takes around 6 to 15 minutes, depending on oven temperature.