Pizza dough

1. In the bowl combine the warm water, sugar and yeast. Allow the mixture to sit for five minutes.
2. Next add the oil, Italian seasoning, flour and salt into the yeast mixture.
3. Add the flour into the yeast mixture and start mixing. The dough will look a bit shaggy and that’s completely normal. Add 1/4 cup of the remaining water into the dough and continue to mix. Remember that the dough will still be sticky and will stick to your fingers when you try to pull it apart.
4. Grease the bowl, turn the dough to coat it in oil. Cover the bowl with a towel and let the dough rise at room temperature until doubled, 30mins. I put my bowl in a preheated oven at 200°F.
5. Preheat the oven to 380°F. Sprinkle some flour on a work surface or silicone mat. Transfer the dough from the bowl to the floured surface. Use floured hands to start pulling the dough up and around, gathering the ends together and forming a smooth ball on one side. Turn the ball over, so the top is smooth. If the dough is still a bit sticky when you go to roll it out, just sprinkle on a little more flour.
6. Take the ball of dough and flatten it with your hands or using a rolling pin on a lightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further, continue to stretch it until it reaches the desired diameter – 14 to 16 inches.
7. Transfer the rolled out pizza dough onto a pizza screen. 
8. Add a thin layer of sauce, followed by cheese, toppings and top it off with more cheese and small dollops of sauce on top. Place in the oven at 380°F until the cheese is nice and bubbly and the crust is golden brown. 12-15mins. Enjoy!