In a small bowl mix warm water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes

In the bowl of a stand mixer, fitted with the paddle, mix your yeast mixture, ¼ cup olive oil, salt, and 2 cups of your flour.

Begin mixing and add additional flour (½ a cup at a time), and knead on low speed until all flour is incorporated. Add just enough flour so that you have a soft but not too sticky dough (I used 3.5 cups)

Once your dough has come together mix for an additional 2 minutes on medium speed to help develop the gluten

Remove dough from mixer and place in a bowl oiled with some olive oil. Cover with plastic wrap or a towel dampened with warm water.

Let the dough sit until it has doubled in size, about an hour.

Remove dough from bowl and place on an oiled sheet pan, be sure to degas and stretch the dough as far as it will go on the pan without tearing.

Cover and let the dough sit until it has relaxed enough to stretch to cover the pan entirely, about 20-30 minutes.

Use your fingers to create dimples in the dough, being sure to even the dough out on the pan as you do so.

Preheat oven to 375 degrees fahrenheit.

At this point you are going to assemble your pizza. Spread your sauce of choice evenly over the surface of the dough, leaving some space for a crust if you would like.

In a small bowl mix together your mozzarella and parmesan cheeses and spread them evenly over the sauced dough. If you want additional toppings such as pepperoni, mushrooms, sliced bell pepper, onions, olives, ect. Now is the time to put them on.

Sprinkle some salt and pepper over the top of it all and place the assembled pizza into your preheated oven, bake for 35-45 minutes.

Remove from oven when the crust is cooked and all the cheese has melted. Enjoy fresh after allowing the pizza to cool for a few minutes.