Step 1

In the bowl of an electric stand mixer whisk together active dry yeast, sugar and 1/2 cup water. Let rest 5 - 10 minutes until it starts to bubble up. If using instant yeast see notes as method is different.

Step 2

Add in remaining 1 cup warm water, 3 Tbsp olive oil, salt, and 3 cups flour. Set mixer with paddle attachment and blend mixture until combined.

Step 3

Switch to a hook attachment, then knead in remaining 1/2 cup flour. Continue to let knead, while adding more flour 1 or 2 Tbsp at a time as needed until dough isn't overly tacky.

Step 4

Knead on low speed about 4 minutes until dough is soft and supple and pulls away from the sides of the bowl (not the bottom of the bowl though). Dough should be slightly sticky.

Step 5

Transfer dough to a large oiled bowl (preferably coated with olive oil or olive oil cooking spray), turn dough to other side to coat opposite side in oil.

Step 6

Cover bowl with plastic wrap and let rest until double in volume in a warm place about 1 1/2 hours, or even better 24 hours in the fridge if time allows. If using the fridge method, the following day you'll need to let the dough come to room temperature for about 1 hour before shaping.

Step 7

Near end of rising place pizza stone in oven and let preheat to 475 degrees for 30 - 45 minutes.

Step 8

After rising, press dough down, divide into two portions (freeze** second portion for later at this point if desired).

Step 9

Place each portion if using both right away into two oiled bowls, cover and let rest 15 minutes.

Step 10

Stretch and shape dough into a circle about 11 - 14 inches depending on how thick or thin you like the crust.

Step 11

Transfer to a sheet of parchment paper just large enough to fit.***

Step 12

Brush top of crust with olive oil (about 1 Tbsp each). At this point for a fluffier crust if preferred, let rest 10 minutes. Spread top with sauce (I use about 2/3 cup), sprinkle with cheese (I use about 2 cups mozzarella) and finish with desired toppings.

Step 13

Transfer with parchment paper to preheated pizza stone and bake until crust is golden brown and cooked through, about 11 - 14 minutes.

Step 14

Slice and serve pizza warm. Repeat process with second dough if using.