Perfect Pizza Crust

In a large mixing bowl or the bowl of your stand mixer (preferred), stir in water, sugar, and yeast. Let it sit for 5-10 minutes, or until the yeast is foamy and dissolved. Add olive oil, salt, and 1 1/2 cups flour and mix until combined with your hook attachment (or with a wooden spoon if not using a mixer).

Gradually mix in 2 more cups of flour until the dough starts to pull away from the sides of the bowl. If your dough is too wet, add one tablespoon of flour at a time (up to 1/4 cup; more humid areas will need more flour) until the dough barely sticks to your fingers. Once the dough has pulled away from the bowl, knead in a mixer on medium-low speed or by hand for 5 minutes.

Shape the dough into a ball and place it back in your large mixing bowl, lightly coated with olive oil or nonstick cooking spray. Turn the dough over to coat all sides. Cover tightly with plastic wrap and allow to rise until doubled in size, 1-2 hours.

Guestimating 15 minutes before your dough is ready, preheat your pizza stone or baking sheet in the middle rack of your oven for 30-60 minutes at 475°F FOR NORMAL PIZZA CRUST or 550°F FOR THIN CRUST/MARGHERITA PIZZA:

After dough has doubled, remove from bowl and knead a couple times. •FOR NORMAL PIZZA CRUST: Divide dough into two equal balls. •FOR THIN CRUST/MARGHERITA PIZZA: Divide dough into three equal balls. •FOR CALZONES: Divide dough into four equal balls. Cover the dough balls with lightly greased plastic wrap, followed by a towel, for 15 minutes. You can freeze one of the balls at this point if desired.* Prep all of your pizza toppings while the dough rests so you can quickly assemble the pizza once the dough is added to the pizza stone/pan.

After the dough has rested for 15 minutes, roll each dough ball out onto a lightly floured nonstick mat or parchment paper into a 12-inch round circle; set aside.

Carefully remove your pizza stone/baking pan from the oven. GENEROUSLY grease the entire surface of the pizza stone/baking pan with olive oil or with nonstick cooking spray. Sprinkle with cornmeal.

Transfer the pizza dough to your prepared pizza stone/baking sheet, then pinch edges to create a rimmed crust (if you have trouble transferring, you can place your entire piece of parchment paper on your stone/baking sheet and bake directly on it). Tip: if the dough slides easily, you are good to go - if not, you need more nonstick cooking spray and cornmeal.

Lightly brush the top of the crust with about 1 teaspoon olive oil and sprinkle with garlic salt. Using a fork, prick several holes in the crust. Add pizza sauce and desired toppings (see recipe if using).

FOR NORMAL PIZZA CRUST: Bake assembled pizza for 12 minutes at 475°F, then broil for 2 minutes or until cheese is golden. FOR THIN CRUST/MARGHERITA PIZZA: Bake at 550°F for 8-10 minutes or until cheese is bubbling and crust is golden.