Pizza dough
For one big or two small pizzas:
Put a teaspoon of active dry yeast and a teaspoon of granulated sugar in a cup of lukewarm water (105-110°F). Let it prove for about 5-10 minutes, it should be visibly active.
Roughly combine with 2¼ cups of bread flour, stirring with a spoon. The dough should be "ragged". Let it stand for a minute so all the flour hydrates.
Add ¾ teaspoon of salt and a tablespoon of olive oil, and knead for about 6 minutes. Add more flour or water during this process to get to the right texture.
Ball it, put it in a lightly greased bowl, roll it around so it's fully greased, cover the bowl.
Cold-rise is best; refrigerate for 3-5 days. Let it come to room temperature when you're ready to use it.
If you want it sooner, let it rise for a couple of hours at room temperature, punch it down, then let it rest for another 15 minutes.