In a clean large bowl, mix together 1 cup of flour, the yeast, sugar and salt. Pour 1 cup water and mix it thoroughly.
Cover the bowl and set it aside for 10 minutes. You should notice some bubbling after 10 minutes.
Once the yeast has started bubbling, add the rest of flour (3 cups) to the bowl. Sprinkle some water IF required. Mix and bring it all together to form a tacky dough.
Brush the bowl with some olive oil. Cover the bowl with its lid or cover with a cling film and let it rest in room temperature for 1 hour* or until it has doubled in size.
After the dough had risen, remove the cling film and gently punch it down. Divide into 4-6 parts. Roll each portion into thin or regular crust, top it and brush the edges with olive oil. Bake for 20 minutes!
Flour: Instead of all-purpose flour, you can use Italian '00' f;our or semolina flour.
Proofing Time: The time taken will depend on the temperature and climate, if you live in tropical areas, the dough will rise faster. If you live in colder climates, the pizza dough will take some time to rise. Hence, always wait until the dough has doubled.
Water: The water required will depend on the type and protein content of the flour. So it takes between 1 cup and 1/2 cup of water, but beyond 1 cups, ensure you add it by the spoonful to avoid a sticky dough.