Combine Ingredients: Grab a large bowl and mix together 3 cups of flour, 1 teaspoon of sugar, and 1 teaspoon of salt.

Activate the Yeast: In a smaller bowl, stir 2¼ teaspoons of active dry yeast into 1 cup of warm water. Let it sit for about 5 minutes until it gets frothy.

Mix Everything Together: Pour the yeast mixture and 2 tablespoons of olive oil into your dry ingredients. Stir until the dough starts coming together in a shaggy mess.

Knead the Dough: Turn the dough out onto a floured surface and knead for 8-10 minutes. You’re looking for a smooth, elastic texture.

Let it Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it hang out in a warm spot for around an hour, or until it’s doubled in size.

Preheat the Oven: Set your oven to 450°F (230°C) and let it heat up.

Shape the Dough: Once the dough has risen, punch it down and roll it out on a floured surface to fit your pizza pan or baking sheet.

Layer Your Pizza: Spread a thin layer of tomato sauce over the dough, leaving a border around the edges. Sprinkle 2 cups of shredded mozzarella cheese over the sauce. Top with halved cherry tomatoes, thinly sliced red onions, and black olives if you’re using them.

Add Chimichurri: Drizzle about half of your chimichurri sauce over the pizza.

Bake to Perfection: Slide the pizza into the oven and bake for 12-15 minutes, until the crust is golden brown and the cheese is bubbly and slightly browned.