This homemade dough comes together with warm water, active yeast, and a touch of sugar to kick off a proper rise, giving you full control over what goes into every bite. Olive oil keeps the crumb tender while a good hand-knead builds the stretch you need for a crackly, chewy crust. After an hour of rising, the dough divides into four rounds that stretch easily into 10–12 inch bases, ready for whatever toppings you love. It's a straightforward, from-scratch base that's a solid pick when you're watching sodium closely, since you decide exactly what seasoning goes in and how much. Bake it thin and crisp or a little thicker for a chewier bite — either way, it's a reliable go-to for a lower-sodium kitchen.
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Combine the warm water, yeast, and sugar in a large mixing bowl and stir briefly to dissolve. Let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty — this confirms the yeast is active.
Add the olive oil and salt to the yeast mixture and stir to combine. Add the flour one cup at a time, stirring after each addition, until a shaggy dough forms and pulls away from the sides of the bowl.
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