Pizza dough how-to

Organize yourself! You'll work better if you have everything you need handy.
Arrange flour on the pastry board and make two cavities of different sizes. The large cavity will hold olive oil and yeast dissolved in warm water. On the contrary you'll put salt and sugar in the small one.
Pizza dough leavening will be optimal if, at the beginning, fresh yeast does not come in contact with salt and sugar.

Crumble fresh yeast in a small bowl and pour in lukewarm water. Make sure water temperature does not exceed 20°C (68°F). Dissolve fresh yeast helping you with your fingers and then pour your mixture into the large cavity. Pour a further drop of water into the bowl to collect any residual yeast and transfer it into the cavity.

Add olive oil too.

Mix olive oil with yeast dissolved in water with your fingers.

Begin to combine flour, starting from the inner edge and helping with the fingers of one hand.

When your mixture begins to dry, add warm water.

Once drawn in more than half of flour, you can also add salt and sugar to your mixture. Continue adding flour, stirring constantly, and pour in other water when necessary (always little at a time).

At this point gather all flour. Use both hands.

Begin kneading. Continue gathering all flour using a spatula too.
Add further water only if necessary.
It's very difficult to say what is the right amount of water. Much depends on variable factors like flour quality, weather ...

The dough should be soft and elastic at the same time.
You'll learn its right texture with experience.
Roll out your dough, roll it up, beat on your pastry board. The more you work, the better it is!

Pizza dough will be ready when your hands have no trace of dough.

Sprinkle your pastry board, shape your dough into a ball and sprinkle with flour. Cover with a napkin and let it rest until it doubles its volume, about a couple of hours.
Temperature can not be lower than 23°C (73.4°F) according to my experience.