In a large bowl, combine the flour, yeast, salt and sugar and mix well. Make a well in the center of the dry ingredients and add the warm water, wine and olive oil. Using a wooden spoon, stir the wet ingredients into the dry until the mixture is too stiff to stir, then mix with your hands in the bowl until the dough comes together and pulls away from the sides of the bowl.
Lightly dust a work surface with flour and turn the dough out. Knead gently, dusting the work surface lightly with more flour as necessary, for 5 minutes, or until the dough is smooth, elastic and only slightly sticky.
Oil a large, clean bowl, add the dough, then turn to coat. Cover the bowl with plastic wrap or a kitchen towel, then set in a warm part of the kitchen and let the dough rise until doubled in size, about 1 hour.
Punch down the dough, and it is ready to use.
Tip: Instant Yeast
Also called rapid-rise yeast, instant yeast is a quick-rising type of active dry yeast. It cuts rising times considerably, and it also has the advantage of not needing to be “proofed,” or dissolved in liquid – it can simply be added to the other dry ingredients in the recipe. It is sold in foil-lined 1/4-ounce envelopes, three to a pack, and can be found in the baking aisle of the supermarket.