In Medium Thatsa Bowl, add water and sprinkle yeast on top. Set aside for 5 minutes.
Add sugar,
salt, flour and mix until well combined. Transfer to stable surface and knead
until dough is smooth and no longer sticky, about 5-7 minutes.
Drizzle a
pinch of olive oil into Medium Thatsa Bowl and add dough. Seal and let rest
until dough has doubled in size.
Once dough is ready carefully stretch out, add toppings of choice and bake at 425°F/220°C for 12 minutes. Serve warm.
