• Combine the ingredients in this order: flour, instant dry yeast, granulated sugar, salt, and lukewarm water. The oil is added last after the flour has all been incorporated.
• If you're using active dry yeast, you'll have to activate it by adding it to warm water. Let it sit for about five minutes until it's fully dissolved. Once it blooms, add it directly to the flour mixture.

Time to Knead It

• Once you've mixed the ingredients, it's time to knead. If you have a stand mixer, attach it with a dough hook and let it do its thing. Leave it for about three minutes at speed 1 or 1.5 until the dough isn’t sticking to the walls of the bowl.

  There's a ton of different kneading methods to try, but I believe the best technique is to use the heel of your hand and roll the dough across your lightly floured work surface. Use your other hand to fold it over and start kneading once again.
• You'll know it's ready when it's velvety smooth, and stretchy. Don't knead it too long, or it'll over-strengthen the gluten, and it'll be difficult to stretch into a pizza shape.
• If you have a bit of time on your hands, ferment or "cure" the dough in your refrigerator for 24 to 48 hours. Doing so slows down the yeast activity, which enhances the flavour and texture of the crust. All good things come with time, so be patient!
• If you’d rather, understandably, do it immediately, then that’s okay too. Simply cover the dough with a dry towel and leave it for 20 to 30 minutes to rise.