1. Activate the Yeast:

• In a large mixing bowl or stand mixer, stir together warm water, sugar, and yeast.
• Let sit 5-10 minutes until foamy.
• Add olive oil, salt, and 1½ cups of flour; mix to combine.

2. Mix & Knead the Dough:

• Gradually add 2 more cups of flour, mixing until dough pulls away from the bowl.
• If too wet, add 1 tbsp flour at a time until dough barely sticks to fingers.
• Knead for 5 minutes (by hand or on medium-low speed in a mixer).

3. First Rise:

• Shape dough into a ball and place in a lightly oiled bowl.
• Cover with plastic wrap and let rise until doubled in size (1-2 hours).

4. Preheat the Oven & Prep the Dough:

• 15 minutes before the dough is ready, preheat your pizza stone or baking sheet:
  • 475°F for normal crust
  • 550°F for thin crust
• After rising, knead dough lightly, then:
  • For normal crust: Divide into 2 equal balls.
  • For thin crust: Divide into 3 equal balls.
• Cover with plastic wrap and a towel for 15 minutes.

5. Roll & Shape the Dough:

• Roll each ball into a 12-inch circle on a floured surface.
• Remove the preheated pizza stone/baking sheet from oven.
• Grease generously with olive oil or cooking spray and sprinkle with cornmeal.
• Transfer the dough to the prepared pan, pinching edges for a rimmed crust.
• Lightly brush with olive oil and sprinkle with garlic salt.
• Prick with a fork to prevent bubbles.

6. Add Toppings & Bake:

• Spread pizza sauce and add toppings.
• For normal crust: Bake at 475°F for 12 minutes, then broil for 2 minutes.
• For thin crust: Bake at 550°F for 8-10 minutes until cheese is bubbly and crust is golden.