See Printable Recipe for a quick list.
1 teaspoon sugar
This only sweetens the crust a tiny bit. The main purpose is to give the yeast a head start. You can use honey or other caloric sweeteners if you prefer.
1 packet active dry yeast (2-1/4 teaspoons)
I prefer active yeast to instant yeast because I’ve had more consistent results. If you have instant yeast, just add the sugar and yeast to the flour mixture along with the salt instead of proofing it.
3-3/4 to 4 cups bread flour (450 to 480 grams)
Bread flour is made entirely from hard wheat, resulting in extremely-high gluten (protein) content. The gluten traps and holds air bubbles as you mix and knead the dough, helping the bread rise higher.
You can use all-purpose flour in a pinch, but you’ll get a flatter, heavier crust with a coarser texture. You can fix that by adding some wheat gluten.
2 teaspoons salt
If you prefer, you can use Kosher salt, sea salt, or Himalayan rock salt.
2 tablespoons olive oil
We used extra-virgin olive oil, but it’s probably not important.