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For Classic Pizza Dough: Proof yeast in warm water with sugar for 5–10 minutes
Mix in oil and salt, then add flour
Knead 8–10 minutes until smooth and elastic
Rise 1–2 hours or overnight in fridge for better flavor
Divide, stretch or roll, top, and bake at 475–500°F on a hot stone or sheet for 12–18 minutes
For Neapolitan Pizza Dough: Mix flour and salt together
Dissolve yeast in water and add to flour, mix into shaggy dough without kneading
Rest 20 minutes, then do 3–4 gentle folds over 2 hours
Bulk ferment 8–24 hours in fridge
Divide into 4 balls and rest 1–2 hours
Stretch thin by hand without rolling, top lightly, and bake at 500°F+ (ideally 800–900°F) for 90 seconds–3 minutes
For Thin Crust Pizza Dough: Proof yeast in water with sugar
Mix in oil, salt, and flour
Knead 5–7 minutes
Rise 45–60 minutes
Divide into 2–3 portions and roll very thin using cornmeal underneath for easy transfer
Top sparingly and bake at 475–500°F for 10–14 minutes until edges are crisp