Combine the yeast and sugar together in a medium size bowl. Add the warm water. You want the water to feel hot, but not be simmering or boiling, otherwise it will kill the yeast. I test mine by sticking a clean finger in. If it feels comfortable and not burning, then it’s ready.

While you’re waiting on the yeast to bubble, whisk or sift together rest of the dry ingredients in a large mixing bowl.

After the yeast has been sitting in the water for 5 minutes or so, add the olive oil and yeast/water mixture to the dry ingredients. Mix with a dough hook for 4 minutes. The dough will start to form a ball and you’ll see strands of dough.

If you don’t have a dough hook attachment, then mix all of the dry ingredients together in a large mixing bowl, and add 1 ½ cups of the dry mixture to the wet mixture. Use the beater attachment until it’s mixed thoroughly. Add the rest of the dry ingredients and mix and knead with your hands for 5 minutes, until smooth and springy. The dough will be sticky.

Transfer the kneaded dough to a large mixing bowl greased with olive or coconut oil. Let rise in a warm place for 30 minutes. I set mine next to the oven.

After the dough has risen about 20 minutes, preheat the oven to 375. You want it to be hot when the pizza crust goes in.

Once the dough is ready, grease your hands really well with oil. Generously grease the baking sheets or pizza trays you’re using. Place half of the dough on one sheet, and half of the dough on the other.

Using your oiled fingers, press the dough gently to the edges of the pan a little at a time. Re-oil your hands as needed to keep the dough from sticking to your hands. The dough will be very wet.

Bake at 375 for 9 minutes. For a crisper bottom crust you can transfer the pizza crust directly onto the rack for the last few minutes.

Add your desired toppings and pop the pizza back in the oven until the cheese is melted and toppings are warm.