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. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.

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. If the dough becomes too sticky during kneading, sprinkle 1 teaspoon of flour at a time. The dough should feel soft and slightly tacky but not dry.

Lightly grease a large bowl with oil. Place the dough in the bowl and cover it. Let it rise at room temperature for 60–90 minutes or until it doubles in size.

Preheat the oven to 475°F (246°C). Let it heat for 15–20 minutes while shaping the pizza. Grease a baking sheet or pizza pan and sprinkle it lightly with cornmeal.

When the dough is ready, punch it down to release air bubbles and divide it in half. On a floured surface, flatten the dough into a disc, then stretch it into a 12-inch circle.

Cover the dough lightly and let it rest for a few minutes while you prepare your toppings.

Using your fingers, press dents into the dough to prevent bubbling. Brush olive oil on top, sprinkle with minced garlic if using, spread pizza sauce, and top with shredded mozzarella cheese. Add any extra toppings you like and bake for 13–15 minutes or until the crust is golden brown.

Slice the hot pizza and serve immediately. Store any leftovers in the refrigerator.