Combine 7g dry yeast with 300ml warm water (about 38°C) and 1 tsp sugar. Stir and leave for 5–10 minutes until foamy.
Mix 500g strong bread flour with 1.5 tsp salt in a large bowl. Pour in the yeast mixture and 2 tbsp olive oil. Mix until a shaggy dough forms.
Knead on a floured surface for 8–10 minutes until the dough is smooth, elastic, and springs back when poked. Or use a stand mixer with a dough hook for 6 minutes.
Place the dough in an oiled bowl, cover with cling wrap, and leave in a warm place for 1–2 hours until doubled in size.
Punch the dough down and divide into 3 equal balls. On a floured surface, stretch or roll each ball into a thin round about 30cm. Place on a floured pizza peel or baking tray.