In a large mixing bowl or the bowl of your stand mixer (preferred), stir in water, sugar and yeast. Let sit 5-10 minutes or until the yeast is foamy and dissolved. Add olive oil, salt, and 1 ½ 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 dough starts to pull away from the sides of the bowl. If your dough is too wet, add 1 more tablespoon of flour at a time (up to ¼ cup) until dough barely sticks to your fingers. Once dough has pulled away from the bowl, knead in mixer on medium-low speed or by hand for 5 minutes.

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

Estimating 15 minutes before your dough is ready, preheat your pizza stone or baking sheet in middle rack of your oven for 30-60 minutes at 475 degrees f.

After dough has doubled, remove from bowl and knead a couple times. Divide dough into two equal balls and cover with a towel for 15 minutes. You can freeze one of the balls at this point if desired.*

Carefully remove your pizza stone/baking pan and generously grease the entire surface with olive oil or with nonstick cooking spray. Sprinkle with cornmeal.

After dough has been resting 15 minutes, roll each dough ball out onto a lightly floured surface or parchment paper into a 12-inch round circle. Transfer pizza dough to your baking sheet or pizza stone 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 your parchment paper). Lightly brush the top of the crust with olive oil and sprinkle with garlic salt. Using a fork, prick several holes in the crust.

Bake for 12 minutes at 475f degrees with favorite toppings then broil for 2 minutes or until cheese is golden.

freezing and thawing instructions: After the 2 balls of pizza dough have risen (step 4), you can freeze 1 or both of the balls of dough. Lightly spray all sides of the dough balls with nonstick spray. Place the dough into separate Ziploc bags, squeezing out any air. When ready to use, thaw dough in the refrigerator for about 12 hours then bring to room temperature by placing on your counter for approximately 30 minutes. Preheat pizza stone/baking sheet as in step 3, then skip to step 5.