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Begin by activating your yeast: dissolve it in warm water, give it a quick stir, and let it sit for about five minutes. This "blooming" process will produce a foamy surface, confirming that your yeast is active and ready. To feed the yeast, stir in a touch of sugar—this helps it develop better. Add salt and a tablespoon of olive oil, then incorporate one cup of flour.
Gradually add approximately another one and a half cups of flour until the dough comes together into a workable, slightly sticky ball. Transfer it onto a floured surface and knead for about five minutes until it's smooth and elastic.
Once kneaded, coat a bowl with olive oil, place the dough inside, cover, and let it rise for about 40 minutes until it doubles in size. This fermentation step is crucial to a light, airy crust.