Into a small bowl, add yeast and sugar, pour the warm water and stir. Allow it to sit for 5-10 minutes until it turns foamy.

In the bowl of a stand mixer fitted with a hook attachment, add flour, salt and Italian seasonings. Mix with a fork or a dough hook on low speed for 1 minute.

Followed by adding yeast mix and olive oil, beat on a medium speed until everything comes together. Once the dough starts to hold and pulling away from the sides of the bowl, reduce the speed to a low and beat for 8-10 minutes until it is smooth and bounces back if you poke it. If the dough is sticky add more flour, 1 tbsp at a time. If its dry, add water 1 tbsp at a time.

Transfer the dough onto a well-floured surface, knead and shape it to a smooth firm ball.

Brush a large bowl with olive oil and transfer the dough into the bowl. Roll the dough in the bowl to coat oil on all sides and cover the bowl tightly with a plastic wrap. Place the bowl in a warm place for 1-2 hrs allowing the dough to rest and rise to double in size. I usually keep mine in the oven with the oven turned off (mine took 1 hour 30 minutes to double).

Once the dough has risen, remove the wrap and punch the dough down to release air.

Meanwhile, preheat the oven to 450°F. Dust your pizza stone or baking tray with flour.

Onto a well-floured surface, transfer the dough and knead for 2 minutes. Using your hands or a rolling pin, flatten it into a large circle or any shape you prefer. Using your hands, pinch the dough around the edges to form a thicker border crust.

Poke the dough sparsely with a fork to prevent air bubbles from forming while baking. Brush with olive oil on the top of the pizza as well as on the sides.