1 package active dry yeast
3/4 cup warm water, about 110 degrees F
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
1 3/4 cups all-purpose flour, plus extra for kneading
1 teaspoon salt
Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.