Thin Italian pizza dough

Ingredients:

• 1 pack of dry active yeast
• 1 teaspoon of sugar
• 1 cup of warm water
• 1 tbsp coarse salt
• Extra-virgin olive oil
• 3 cups Italian flour type 00, plus a little extra for dusting

Preparation:

1. In the bowl of a stand mixer fitted with a dough hook, combine the yeast, sugar, and warm water. Gently stir until dissolved. Let the mixture sit until the yeast begins to work and foams up, about 5-10 minutes.
2. Turn the mixer to low speed and add salt and 2 tablespoons of olive oil. Add the flour little by little, mixing at low speed until it's incorporated into the dough. When the dough thickens, increase the speed to medium. Stop the mixer periodically to remove the dough from the hook.
   
   Check the consistency of the dough by squeezing a small amount: if it crumbles, add more water; if it's too sticky, add flour, 1 tablespoon at a time. Stir until the dough begins to form a ball, about 5 minutes.
3. Turn the dough out onto a lightly floured surface and knead it a few times. Knead until smooth and elastic. Form the dough into a circle, place it in a lightly oiled bowl, and turn it over to coat it with oil.
   
   Cover with plastic wrap or a damp towel and let rise in a warm place (such as a small gas burner) until doubled in size, about 1 hour. During this time, you can place a pizza stone in the oven and preheat it to 260°C.
4. Once the dough has risen and become spongy, turn it out onto a lightly floured work surface. Roll the dough into a log and divide into 3 equal portions. Cover and let rest for 10 minutes to make it easier to roll out.
5. Roll or stretch the dough pieces into circles 30 cm in diameter and approximately 0.3 cm thick. Dust a pizza peel with flour and slide it under the dough circle.
   
   Brush the crust with a thin layer of olive oil and top with your favorite toppings. Place the pizza on a hot stone in the oven and bake for 12-15 minutes, until the crust is golden brown and crispy. Repeat with the remaining dough.