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Combine yeast and sugar in a small bowl and add Luke warm water. Mix and allow the yeast to activate for a couple of minutes.
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In a large bowl, combine bread flour and all-purpose flour, mix, then add 2 tsp. Salt, mix again.
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Make a well in the middle and pour activated yeast. Mix, then add 1 tbsp. Olive oil.
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Pour water gradually, and start mixing. When you used all the water and everything is combined, flour your working surface.
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Take the pizza dough out and start kneading. Knead for about 20 minutes to release gluten, and becomes elastic or until the ball is smooth and firm, but still just a bit sticky. You can use Stand Mixer if you desire.
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Grease a large bowl with the remaining ½ tablespoon of olive oil, add the dough, dust with a bit of flour and cover the bowl with plastic wrap/film.
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Put it in a warm area and allow the dough to double in size, for about 1 to 2 hours.
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Preheat the oven to 475F/245C
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Flour the working surface again, and knead the dough for a couple of minutes, then, make a loaf and cut in half.
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Stretch the dough into thin crust (it will still rise a bit more when it's baking). Stretch the dough to the end of the baking tin if possible. I used my hands, but you can use the rolling pin.