Take a large bowl, add all-purpose flour, salt and sugar. Give it a good mix.
Then add instant dry yeast and mix well. Always remember, you should never add the yeast on top of the salt, as it can deactivate it.
Pour olive oil and a little lukewarm water into the flour. Give it a mix.
Gradually pour more water and form a slightly sticky dough. Depending upon the quality of the flour, you may require 3/4 cup to 1 cup of water. Simply add it in small batches and as soon as the dough comes together, stop adding more liquid.
Sprinkle flour over the rolling surface or mat. Place the dough over it. Knead it for 5 minutes. Now you can knead it in two way.
First Method: Place the dough over the floured surface and stretch it with the heel of your palm, away from your face. Then fold it back and rotate the dough 90-degrees in a clockwise or anticlockwise direction. Again stretch, fold and rotate. Keep repeating until the dough is smooth.
Second Method: Apply flour on your palm. Hold the dough and fold the edges into the centre, away from your face. Just like folding a book. Then turn it and fold again. Continue folding it for around 8-9 times. I saw this technique on Natasha’s Kitchen and I prefer this method over the previous one.
To check if the dough is ready to rise, press it with your finger and it should bounce back. Otherwise, keep kneading it.
Then take the same bowl which you used for the dough (you can also take a clean bowl if you like). Drizzle a little olive oil. Brush it well. After that place the dough into the bowl. Brush a little oil over the top of the dough.
Cover the bowl with cling wrap. Let it rise at room temperature (slightly warm) for 1-2 hours or until it has doubled in size.
Note: During summer it may double in size in just 30 minutes to 1 hour. But in winters, it may require more time.
So after the dough rises, unwrap the bowl. Then punch it down to deflate the dough. It will help in releasing all the air bubbles.
Bring the sides to the centre and form a smooth ball.
Flip the dough and place it over a clean plate, so that the seam side faces down against the plate.
Cover it with cling wrap. Let it rest for at least 30 minutes. The dough will rise again. As you can see in the picture.
Pizza dough is ready! Just roll it out and make any pizza of your choice.