The fastest pizza dough

Ingredients:

• 1 teaspoon of sugar
• 1 tbsp. dry active yeast
• 2 tablespoons extra-virgin olive oil, plus more for greasing the bowl
• 1 teaspoon fine sea salt
• 2.5 cups of premium wheat flour, plus a little extra for dusting

Preparation:

1. In the bowl of a stand mixer, dissolve sugar in 1 cup warm water (40-45°C). Sprinkle yeast over the surface and let stand for 10 minutes, or until foamy.
   
   Add the olive oil and salt, then use the dough hook attachment to stir in the flour until a dough begins to form.
   
   Let the machine knead the dough until smooth. (If you don't have a stand mixer, you can pulse the dough in a food processor until smooth and elastic. Or knead the dough by hand in a large bowl.)
2. Place the dough on a dusted cutting board and knead for 2-3 minutes. Place the dough in an olive oil-greased bowl and turn it over to coat it completely.
   
   Cover the bowl with plastic wrap and let rise in a warm place until the dough has doubled in size, about 1 hour.
3. Turn the dough out onto a lightly floured surface and divide it in half if you are making 2 large pizzas, or into 4 pieces for smaller individual pizzas.
   
   Form into smooth, firm balls, cover loosely with plastic wrap or a floured kitchen towel, and let rise in a warm place for 30-45 minutes. (If you're not using the dough right away, wrap it tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month.)
4. Place a pizza stone in the oven and lightly flour a pizza peel. (If you don't have a stone, you can bake the pizza in a pizza pan or on a floured baking sheet.) Preheat the oven to 260°C (500°F).
5. Use your fingers to flatten the dough until it is as flat as possible, then hang it between your two fists and gently stretch the edges by turning the base.
   
   Once you have a circle of the desired size and thickness, place it on a pizza peel (or in a prepared pan). Top it with your favorite toppings and transfer it from the peel to a hot stone (or place the pan in the oven).
   
   Bake for 8-12 minutes, depending on thickness, or until crust is crisp and golden.
6. Guy Fieri's Favorite Toppings
   
   French pork filling (see photo above):
   
   Cooked pancetta, sautéed leeks and apples, brie cheese, balsamic vinegar.
   
   Canadian mix:
   
   Chicken, barbecue sauce, red onion, cilantro, fontina cheese.
   
   Hawaiian Hot Filling:
   
   Canadian bacon (dry-cured pork tenderloin in corn crumble), pineapple, red chili pepper, marinara sauce, mozzarella cheese.
   
   Fragrant filling:
   
   Parmesan cheese, fresh rosemary, olive oil, coarse black pepper, sea salt.