Mix water, salt, sugar, and yeast: Get out a medium sized bowl and add the salt and sugar to it. Then add the tepid water and mix the ingredients until they dissolve in the water. Finally, check the temperature of the water and add the yeast. Mix the yeast into the water and let it rest for 5 minutes.

Make the dough: Get out either a bowl or a stand mixer and add the olive oil and flour to it. If you are using a stand mixer you will need to use the dough hook attachment. Then add in the yeast mixture and mix. At this time if the dough looks too liquidy then you might need to add some more flour. Sometimes up to an additional ⅓ cup. Just make sure that the dough is sticky, yet can be formed into a ball.

Let the dough rest: Get out a large bowl and grease it’s inside with some extra olive oil. Add the dough to this bowl, drizzle about another tablespoon of oil on top, and loosely cover it with plastic wrap. Let this sit out at room temperature for 60. After the dough has risen to twice its size, punch it down. And by punch it, I literally mean punch it. One to two quick jabs should do. Then let it sit and rise again for another 30 to 60 minutes before punching it down a second time. Lastly, let the dough finish resting in your fridge for 2 to 24 hours.

Let the dough come to room temperature for about 30 minutes before using it in either pizzas or calzones!