Whisk the warm water, granulated sugar, and instant yeast in the bowl of a stand mixer fitted with a dough hook or paddle, then cover and let it sit for 5 minutes. The mixture should smell lightly sweet and yeasty as it wakes up.

Add the flour, olive oil, and salt, then mix on medium speed for 2 minutes. The dough should start gathering itself and pulling away from the sides of the bowl.

Knead the dough in the mixer for 5 full minutes, adding flour only 1 teaspoon at a time if it becomes too sticky to handle. It should look smooth and elastic, feel soft, and spring back slowly when poked.

Test the dough by stretching off a small piece until it thins out enough for light to pass through. If it stretches without tearing right away, the gluten is developed and the dough is ready to rise.

Lightly grease a large bowl, place the dough inside, and turn it so the surface is coated with oil, then cover it well. Let it rise at room temperature for 60 to 90 minutes, until doubled in size.

Preheat the oven to 475°F (246°C) and let it heat for at least 15 to 20 minutes while you prepare the pan. Lightly grease a baking sheet or pizza pan and dust it with cornmeal so the crust releases easily and gets a little extra texture underneath.

Punch down the risen dough, divide it in half, and gently flatten one portion into a disc on a lightly floured surface. If it keeps shrinking back, let it rest for 5 to 10 minutes so the gluten can relax.

Stretch the dough into a 12-inch circle about 1/2-inch thick, then lift the edge slightly to form a rim. The center should look even and the outer edge should be a little thicker for a better crust.

Cover the shaped dough lightly and let it rest for a few minutes while you get the toppings ready. This short pause makes the dough easier to top without springing back.

Press small dents across the surface with your fingertips, brush the crust with olive oil, add minced garlic if using, spread on 1/2 cup (125g) pizza sauce, and top with 2 cups (227g) shredded mozzarella cheese plus any other toppings you like. The dents help limit big bubbles, and the oil adds color while helping the crust stay less soggy under the sauce.

Bake for 13 to 15 minutes until the crust is golden brown. The cheese should be melted and the edges should look browned and crisp.

Slice and serve the pizza hot, then repeat with the second half of the dough. The crust is at its best while the edges are still crisp and the center stays chewy.

Whisk the warm water, granulated sugar, and instant yeast in a large mixing bowl, then let it stand for 5 minutes. You should notice a pleasant yeasty aroma and a slightly creamy look on the surface.

Stir in the flour, olive oil, and salt with a wooden spoon or silicone spatula until a rough dough forms. At this stage it will look shaggy and uneven, which is exactly fine.

Turn the dough onto a lightly floured surface and knead for 5 full minutes, dusting with flour 1 teaspoon at a time only if it sticks badly. By the end, it should feel smooth, elastic, and only lightly tacky instead of wet.

Poke the dough and check that it slowly springs back, or stretch a small piece thin to check for a windowpane. If it tears quickly and feels tight, keep kneading a little longer.

Transfer the dough to a lightly greased bowl, turn it to coat, cover it, and let it rise at room temperature for 60 to 90 minutes. When ready, it should look puffy and about doubled in size.

Shape, top, and bake the dough the same way as the mixer method. Hand-kneaded dough should still stretch well and bake into a soft, chewy, airy crust.