Place the warm water in the large bowl. Sprinkle the yeast and sugar over the warm water and let it sit for 5 minutes until the yeast is dissolved.Note:- Hot water will kill the yeast and cannot be used further.
Stir it gently. Allow this to rest undisturbed for 10-12 minutes. The mixture must turn frothy and bubbly. If you fail to get a frothy mixture, do not proceed further with this yeast. It is inactive. So just discard this. Start again with fresh warm water, yeast and sugar. Repeat the steps.Note:- If you are using instant yeast instead of active yeast no proofing is required. Just add to the flour in the next step.
After 10 minutes when yeast turns frothy add flour, salt and olive oil.
Mix to make dough. If needed add more water and knead the dough for 5 to 6 minutes. The dough must turn very soft and elastic. When you poke your finger gently the dough must bounce back. Note:- This will happen only if you use all purpose flour. For atta you will have to knead for longer about 9 minutes.
Make a ball and next apply a thin layer of oil to prevent the dough from drying up.
Cover with a moist cloth. Rest in a warm place until the dough doubles in size.
Preheat the oven to 200° C for atleast 20-25 minutes. If you have a pizza stone, heat that in the oven as well.
Next transfer the dough to the work area and punch it down to deflate. Divide the dough to 2-3 parts depending on size you prefer.
Sprinkle some corn meal evenly on a tray. Flatten a ball and add few drops of oil. Begin to spread and stretch the dough. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings).
Next spread pizza sauce as desired. Lastly layer cheese. Then veggies of your choice. Add little more cheese. Sprinkle Italian herbs and red chilli flakes if you desire.
Bake it for 15-20 minutes or until it's cooked completely.
Cut and slice pizza. Serve hot or warm. Enjoy ☺