In a glass bowl or jar mix the warm water, yeast and sugar. Set aside until yeast begins to foam, about 10 minutes.

In a large bowl add flour and salt. Mix to combine.

Dig a well or crater in the middle of your flour.

After yeast is foamy, add 2Tbs of oil to the water and mix.

Pour water-yeast oil mixture into our well.

Mix all together using a large spoon.

If needed, you can add 1-2 Tbs of water or flour to adjust the consistency of the dough.

Once dough has started to come together, lightly oil your hands and knead dough in the bowl, flipping it over and mixing in any flour hidden underneath the dough.

Transfer dough to a lightly oiled work surface and knead dough for at least 5 minutes and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky.

Drizzle oil on top of the dough. Turn the dough over in the bowl, cover and allow it to rise to approximately twice its size (about 1 hour, keep in a warm spot).

In a small bowl or mix your tomato sauce, paste, salt, and herbs. Mix well.

Move your oven rack one spot lower from the center on Preheat oven to 425 F.

After the dough has doubled in size, turn the dough out onto a lightly oiled surface and punch down the dough. This doesn't mean beating on it but gently flatten to remove the air pockets.

Once you have a flat circle, roll your rolling pin and roll out dough starting in the center and rolling out to the edge.

After rolling it out one direction, turn the dough a quarter turn and roll again. Repeat until you reach desired size (the thinner the dough the crispier the crust).

You do not need to form a crust; one will form naturally by leaving sauce and toppings off the dough's edge.

Scrape out all your sauce into the middle of the dough.

Using the back of your spoon spread sauce evenly over your dough. Leave ½ -1-inch edge (this will be your crust).

Sprinkle 1 ½ -2 cup mozzarella over your pizza.

Add toppings evenly to your pizza.

Slide your pizza and parchment onto a baking sheet, pizza stone or just the rack.

Bake in the center of your oven at 400 F for 15-25 minutes.

Move your oven rack to the center and preheat your oven to 400 F.

Bake pizza on parchment paper but remove the cardboard round.

Carefully pull out the rack and slowly slide the pizza and parchment paper onto the rack.

Bake for 15-20 minutes. Carefully remove from oven (it will slide off the parchment paper) and set on cutting board. Let sit for 5 minutes before cutting. Slice and serve.

For lightly topped (fresh) pizza, bake at 375 for 18 - 25 minutes.

Pre-bake for 8-10 minutes. Let cool. Then seal in plastic wrap and store in freezer for 1 month. Bake frozen at 425 for 18-30 mins.

All cooked meats should be cooked thoroughly and reach the internal temperature of at least 165 F