Ingredients :

• Active dry yeast (2¼ teaspoons) — This is the engine. Not baking powder—that’s different, it won’t rise. Active dry yeast must be rehydrated in warm water with sugar first. If after 10 minutes you don’t see small bubbles and a light foam forming on the surface, the yeast is dead. Start over, don’t go any further.
• T55 flour (or all-purpose) — American all-purpose flour roughly corresponds to our French T55. Avoid T80 or whole wheat—the dough will be too dense and won’t rise well. If you want to get closer to professional pizzerias, bread flour (high in gluten) makes a real difference in elasticity.
• Warm water (43-46°C) — This is the only technical constraint of the recipe, and it matters. Too cold, the yeast doesn’t activate. Too hot, it dies. Dip your wrist in: it should feel comfortable, like slightly warm bath water.
• Olive oil (2 tablespoons) — It softens the dough and gives it flavor. A basic oil does the trick—no need to break out the expensive bottle you save for salads. It also makes rolling easier by making the dough less sticky.