Combine the banking mix and salt in a mixing bowl, then set it aside. in another small ball or measuring cup, warm 1/2 cup os water just slightly. Stir in the sugar and yeast, then allow the mixture to bloom for 5 to 10 minutes.
Once the yeast has bloomed, pour the wet mixture into the dry ingredients, then add extra virgin olive oil and the rest of the water. Using a spatula, mix the wet and dry ingredients together until homogeneous.( If you don't want to use the dough right away, you can freeze or refrigerate it at this point- just be sure to seal it in an airtight container and allow it to come back to room temperature before you proceed with the remaining steps).
Cover the bowl and allow the dough to rest for 10 minutes. turn the rested dough onto a sheet of wax paper that has been dusted with rice flour to prevent sticking.
To make bread: split the dough in half and shape it into two small loaves.
To make pizza crusts: knead the dough for a minute, then split it an half and press each portion into 12-inch circle on its own sheet of wax paper that has been dusted with rice flour to prevent sticking.
Use the was paper to help lift the dough as you transfer both the dough and the wax paper onto a baking sheet. Position the banking sheet on the top rack of an oven that it's still turned off. on the bottom rack, carefully place an uncovered container filled with a least 16 oz of boiling hot water to help create a warm, humid environment inside the oven. Allow the dough to rise inside the humid oven for 30 to 60 minutes.
Once the dough has risen sufficiently, remove both the dough and the hot water pan from the oven, then heat the oven to 420°F.
Bread dough should be brushed with olive oil , make small cuts on the top and baked for 20-25 minutes.
Pizza crusts should be brushed with olive oil only around the outside edges, topped with sauce and parbaked for 15 minutes. The sauced pizza crusts should then be covered with cheese and baked for approximately 6 more minutes