Add the Plain Flour to a large mixing bowl.

Add the Salt, Sugar, and Instant Yeast to the bowl, then mix all the dry ingredients together until well combined.

Pour in the Olive Oil, followed by gradually adding the Warm Water in small increments. This helps bring the dough together smoothly and prevents it from becoming too sticky.

Gently fold the flour into the wet ingredients using your hand or a spatula, working from the outside of the bowl inward.

Once the mixture starts to come together, begin kneading the dough with your hands. Knead for at least 5 minutes to properly activate the gluten, which gives the dough structure and elasticity.

Shape the kneaded dough into a smooth round ball, ensuring there are no cracks or dry patches.

Lightly oil the inside of the bowl to prevent the dough from sticking, then place the dough ball back into the bowl.

Cover the bowl with a lid, plate, or damp cloth to trap the warmth and moisture inside.

Set the bowl aside in a warm place and let the dough rest for at least 1 hour.

After resting, the dough will have doubled in size and become light and airy, ready to be shaped.

This amount of pizza dough is enough to make one large pizza or two small pizzas.