For the dough:

1 packet of active dry yeast (2 ¼ teaspoons)
½ teaspoon sugar
¾ cup warm water
2 cups flour
1 teaspoon salt
2 Tablespoons Pompeian Bold Extra Virgin Olive Oil 

For the pizza:

1/3 cup Pompeian Bold Extra Virgin Olive Oil 
3 garlic cloves, minced
1 cup parmesan cheese, finely shredded (optional)
1 teaspoon dried parsley


  1. Combine yeast, sugar and water in a large mixing bowl, whisk to combine and let rest for 5 minutes until frothy.
  2. Add flour and salt and combine thoroughly, transfer to a floured surface and knead the dough ball for 5 minutes until it is very smooth. Transfer to a bowl that has been coated in olive oil, cover with plastic wrap and let the dough rise in a warm area for about an hour, until doubled in size. (or leave in the fridge overnight)
  3. Preheat the oven to 500F and line a large baking sheet with parchment paper.
  4. Using your fists, stretch the dough out and place on the baking sheet. Stretch the dough large enough to fill the whole sheet.
  5. Sprinkle the dough with garlic, olive oil, cheese and parsley.
  6. Bake for 7-10 minutes until the crust is golden brown.