Directions:

1. Mix flour, water, and salt in bowl of a stand mixer fitted with dough hook on low speed until no patches of dry flour remain, 3-4 minutes, occasionally scraping sides and bottom of bowl. Turn off mixer and let dough rest 20 minutes

2. Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1-2 minutes,occasionally scraping sides and bottom of bowl. Increase mixer speed to high and knead until dough is glossy, smooth, and pulls away from sides of bowl, 6-10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)

3. Using fingers, coat large bowl with 1 T oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl and pour 1 T oil over top. Flip dough over once so it is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume, 2 to 2 1/2 hours.

4. Coat rimmed baking sheet with 2 T oil. Turn dough onto baking sheet along with any excess oil in bowl. Using fingertips, press dough ot toward edges of pan. (Dough will not fit snugly into corners. If dough resists stretching, let it relax 5-10 minutes before trying to stretch again.) Let dough rest in pan for 5-10 minutes. Using fork, poke surface of dough 30-40 times.

5. Bake crust in preheated 500 degree oven on lowest rack until spotty brown, 15-17 minutes. Remove pizza from oven and spread out toppings of your choice. Return pizza to oven on middle rack with all desired toppings and continue to bake until cheese begins to brown in spots, 5-10 minutes.