1.To proof the yeast, add the warm water to a large bowl, followed by the yeast and sugar. Set aside for 10 minutes.

2.Add salt and two tablespoons olive oil to the same bowl and stir to combine. Gradually add two-and-a-half cups flour, one-half cup at a time, stirring continually until the flour is thoroughly incorporated into the dough.

3.Sprinkle flour onto a clean work surface and lightly coat hands with additional flour. Drop the dough onto the prepared work surface and knead in the remaining flour just until the dough is no longer sticky. Shape dough into a ball and add to a clean bowl sprayed with non-stick cooking spray. Cover the bowl with a towel and set aside in a warm place for one hour or until the dough doubles in size.

Tip: It will take approximately 3½ cups of all-purpose flour for the dough to reach the correct consistency. (If the dough is still sticky at that point, work in a little more flour, one tablespoon at a time, just until no longer sticky). The additional flour in the ingredients list is for the work surface and your hands while working with the dough.

4.When the dough is almost ready, place the top oven rack in the center position and pre-heat the oven to 500°F.

Once the dough has doubled in size, punch it down with your lightly floured fist. After a couple of minutes, divide the dough in half and roll out one half on a clean, well-floured surface until it is a little bit larger than the surface of your cast iron skillet or griddle, as shown.