* In small bowl: Whisk the yeast, sugar, and water. Let sit for 5 minutes for yeast to activate.
* In large bowl: Add 1 cup flower, Add 2 tablespoons olive oil and the warm water, and yeast mixture. Mix well. and
* Slowly stir in another cup of flour, stirring until the dough forms a soft, elastic ball. Use remaining 1/3 cup flour only if needed. Dough should still be slightly sticky, but able to form a ball. (Add more water if needed but very little).
* Add in avo it 1-2 tablespoons olive oil and rub around dough so it’s easier to pull out later. Cover and let rise in warm area (oven off with light on) for about 1 hour.
* Transfer the dough ball to sheet pan or pizza pan. Spread out pizza dough with fingers until pizza shaped (however you’d like it). Let sit to rise about 10 more minutes. Covered.
* Uncover and poke gentle holes throughout pizza dough.
* Add pesto sauce(about 1 cup), 1 cup mozzarella cheese, 1 cup Parmesan cheese, two balls of burrata shredded into pieces throughout the pizza, halves grape tomatoes, chopped olives, or toppings of choice.
* Preheat oven to 425F. Bake for 12-15 minutes or until your desired crispiness for the dough depending on oven.
