• Combine yeast, sugar, and water in the bowl of a stand mixer fitted with a dough hook attachment.
• Mix on low for about 30 seconds until just combined. Turn off the mixer and let stand for 5-10 minutes; the mixture should bubble to show the yeast is working.
• Add oil, salt, and flour to the mixer bowl. Mix on low until well combined. Increase speed to high and knead for 5 minutes. Gradually add up to ½ cup more flour, as needed, until the dough just comes away from the sides of the bowl. The dough should be just slightly sticky.
• Grease a large bowl with olive oil or cooking spray. Add dough to bowl and turn dough over to coat opposite side in oil.
• Cover bowl with plastic wrap and let rise in a warm, draft-free place for about 45 minutes until doubled in size.

MAKE IT NOW

• Place a pizza stone into the oven and preheat it to 500 degrees on the middle rack for 30 minutes.
• Stretch the dough or use a rolling pin to roll the dough out into a circle about 12-14 inches, depending on how thick you want your pizza dough.
• Transfer the dough to a piece of parchment a little bigger than your pizza. Gently poke pizza all over with the tines of a fork to avoid bubbles.
• Top with pizza sauce and cheese, and toppings.

BAKE IT NOW

• Slide the pizza on the parchment paper onto the preheated pizza stone. Bake pizzas one at a time for 8-10 minutes or until the crust starts to get golden, the toppings are hot, and the cheese is melted.
• Remove from oven and let cool for 5 minutes before serving.

MAKE IT & FREEZE IT - TWO WAYS

First method:

• Divide the unrisen dough into half, then place each half into a gallon-sized freezer bag, each coated with a tablespoon of olive oil. Seal bags, remove as much air as possible, and freeze for up to 3 months.
• To thaw and cook, place a bag on the counter for 2-3 hours until the dough thaws, rises, and doubles in size. Follow the shaping and baking directions in Make your pizza now.

Second method:

• Slide rolled-out pizza dough on the parchment paper onto a preheated pizza stone.
• Bake pizza for 3-5 minutes at 425 degrees. Remove from oven and allow to cool 10 minutes.
• Top with pizza sauce and cheese, and toppings.
• Flash freeze pizzas by placing them on a baking sheet and add to the freezer, uncovered, for at least 2 hours or until frozen solid.
• Remove pizzas from the freezer, wrap each tightly with plastic wrap, then wrap with aluminum foil. Label each pizza with flavor, oven temperature, and time.
• Pop them back in the freezer and freeze them for up to 3 months!
• When you’re ready to bake them, place them on your 425 degrees preheated pizza stone or pan, and place them in the oven for 13-20 minutes until the crust starts to get golden, the toppings are hot, and the cheese is melted.
• Remove from oven and let cool for 5 minutes before serving.