Whisk the warm water, granulated sugar, and yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.

Add the flour, olive oil, and salt. Beat on medium speed for 2 minutes, until the dough pulls away from the sides of the bowl.

Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise at room temperature for 60–90 minutes or until double in size.

Preheat oven to 475°F (246°C). Allow it to heat for at least 15–20 minutes as you shape the pizza.

When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. On a lightly floured work surface, gently flatten the dough into a disc. Stretch and flatten the disc into a 12-inch circle, about ½-inch thick.

Cover dough lightly and allow to rest for a few minutes as you prepare your pizza toppings.

Using your fingers, press dents into the surface of the dough to prevent bubbling. Lightly brush olive oil over the top of the crust. Sprinkle with minced garlic (if using), then spread on ½ cup pizza sauce, and top with 2 cups shredded mozzarella cheese. Top with any additional toppings of your choice and bake for 13–15 minutes or until the crust is golden brown.

Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator.