This pizza dough recipe is perfect for pizzas or even bread. If using white bread flour, make sure it's high in gluten for elasticity, or opt for Italian Tipo "00" flour for a super-smooth texture. You can also add a touch of semolina flour for more flavor and color.
Sift the flour and salt onto a clean work surface and form a well in the center. Combine yeast, sugar, and olive oil in a large measuring cup with lukewarm water. Let it sit for a few minutes before pouring into the well. Gradually incorporate the flour using a fork, then continue mixing with your hands until a smooth, springy dough forms.
Place the dough ball in a large flour-dusted bowl, dust the top with flour, and cover with a damp cloth. Let it rest in a warm room for about 1 hour until the dough doubles in size.
Transfer the dough to a flour-dusted surface and gently knead to release air pockets, also known as punching down the dough. Use it immediately or wrap it in plastic and refrigerate (or freeze) until needed. If using immediately, divide the dough into smaller balls to make six to eight medium pizzas.
Roll out the pizzas about 15 to 20 minutes before cooking. Avoid leaving the rolled-out dough sitting for hours; if preparing in advance, cover the dough with plastic wrap and refrigerate. Roll out the dough into rough circles approximately 1/4-inch thick for immediate use. Place them on larger aluminum foil, lightly rubbed with olive oil, and dusted with flour. Stack the prepared pizzas, cover with plastic wrap, and refrigerate until ready to bake.