Step 1

Whisk the sugar and yeast into the warm water and allow to stand for 10 minutes or until the mixture is frothy and has risen up considerably.

Step 2

While the yeast is proofing, whisk the salt into the flour in the bowl of a stand mixer. Right before adding the yeast mixture, add the olive oil (and then add the yeast/water mixture). Add 1 cup of flour and mix with a heavy-duty mixer until combined. Continue adding flour, 1/2 cup at a time, until the dough pulls away from the bowl and forms a ball and when you touch it, the dough barely sticks to your finger.

Step 3

Allow the dough to rise about 45 minutes or until doubled. While the dough is rising, use parchment paper from a roll to make 8 squares and brush the squares with olive oil and set aside. Spray a large parchment sheet with non-stick cooking spray. When the dough is done, transfer it to the large, sprayed parchment sheet and divide it into 8 portions (I actually weigh it first then divide it by 8 and aim roughly for that number). Flatten a portion of dough lightly with your palm and then, starting in the center and working outward, use your fingers to press the dough into a thin circle (or other shape; just get it as thin as you can without tearing the dough) on an oiled parchment sheet. Place on a baking sheet or plate (just something you won’t mind missing for a few hours while the dough freezes.) Repeat with remaining dough, stacking the dough circles on top of each other.

Step 4

When done, top with another sheet of parchment and freeze for 2-3 hours or until completely frozen. Transfer to a freezer bag or freezer-safe container and store for up to 1 month.

Step 5

When ready to bake, take desired number of dough discs from the freezer and allow to thaw for 30-45 minutes. Preheat oven to 425 (if you’re using a pizza stone, place that in the oven before preheating.)

Step 6

When the dough has thawed, prick with a fork, brush with olive oil, and sprinkle lightly with garlic salt, all the way to the edges. Bake for 7-10 minutes or until very lightly golden on top. Remove from oven and top with desired toppings (see our handy-dandy guide on this post for some idea!) Return to oven and bake for 5-7 more minutes or until the crust is golden and the cheese is bubbly. Remove from oven and allow to stand for 3-5 minutes before serving.