1. Stir yeast and lukewarm water together in a bowl. Add pinch of sugar and mix well. Let sit until starting to bubble, about 10 minutes.

2. Combine flour and salt in the bowl of a stand mixer. Add the yeast mixture, the other 3/4 cup water, the olive oil, and the egg yolk(s). Using the dough hook and adding additional flour if needed, mix well to form a dough.

3. Turn dough out onto a lightly floured board and knead for a few minutes with your hands.

4. Lightly oil a large bowl and place dough inside. Cover with a damp towel (or with plastic wrap) and place in a warm location. Let rise until doubled in size, 1 to 2 hours.

5. Punch dough down, and let rise again, another 45 minutes to 1 hour.

6. At this point the dough can be left in the covered bowl (or removed and wrapped in plastic) and placed in the refrigerator overnight, if desired. When you are ready to use it, allow it to rest at room temperature for at least 30 minutes, then cut into smaller pieces, and roll out into rounds (or whatever shape pizza you are making).