Mix 1 tbsp/8g of flour with luke-warm water, sugar (if using), and yeast in a cup or bowl. Allow to sit for 15–20 minutes until bubbly.
Combine salt and remaining flour in a large bowl. Create a well and add water and yeast. Mix until combined and all of flour is moistened. If dry, add 1 tbsp/15ml of water at a time.
Gather into a ball, cover, and allow to rest for 15 minutes.
On a lightly floured surface, knead the dough for 5 minutes until smooth and elastic.
Place the dough in an oiled bowl. Roll to cover all sides.
Cover the bowl with plastic wrap or a damp towel. Allow to rise in a warm area until tripled in size, about 1 ½ hours. (The warmer the area, the faster it will rise.)
Use hands to stretch one portion of the dough to a 14”/35cm circle on a floured piece of parchment. (This makes transfer easier.) Brush olive oil on dough.
Place parchment and dough on a baking sheet if not using a pizza stone. Spread tomato sauce evenly and top with your favorite toppings.
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