1. Activate yeast: In a large bowl, whisk warm water, sugar, and yeast. Let sit 5–10 mins until foamy.
2. Mix dough: Stir in olive oil and salt. Gradually add flour, 1 cup at a time, mixing until a shaggy dough forms.
3. Knead: Turn onto floured surface. Knead 8–10 mins until smooth, elastic, and slightly tacky (not sticky).
   → Stand mixer? Use dough hook on medium 5–7 mins.
4. First rise: Lightly oil a bowl. Place dough in, turning to coat. Cover with damp towel or plastic wrap. Let rise in a warm spot 1–1.5 hours, or until doubled.
5. Shape: Punch down dough. Divide in half for two 12″ pizzas (or leave whole for deep-dish). Roll or stretch on floured surface to desired thickness.
6. Top & bake: Transfer to parchment or pizza stone. Add sauce, cheese, and toppings. Bake at 475°F (245°C) for 12–15 mins—until crust is golden and cheese bubbly.

PREP TIME & NUTRITION :
Prep Time: 20 mins, Rise Time: 1 hr 10 mins, Total Time: 1 hr 30 mins, Yield: 2 (12″) crusts
Calories: 160 per ⅛ crust (no toppings), Net Carbs: 30g, Fats: 2g, Protein: 5g
✅ For crispier crust: Pre-bake dough 3–5 mins before topping.
✅ Make-ahead: Refrigerate dough up to 3 days (flavor deepens!) or freeze up to 3 months.