Proof the yeast: In a Mixing Bowl, combine the 1.25 cup warm water around 110°F — warm to the touch but not hot and 2 tsp granulated sugar. Sprinkle the 2 ¼ tsp active dry yeast one standard packet over the top and stir gently. Let it sit for 5–10 minutes until it becomes foamy and fragrant. If the 2 ¼ tsp active dry yeast one standard packet doesn't foam, it may be expired or the 1 ¼ cups warm water around 110°F — warm to the touch but not hot was too hot — start over with fresh 2 ¼ tsp active dry yeast one standard packet.

Add the 2 tbsp olive oil plus more for greasing the bowl and 1 ½ tsp kosher salt to the 2 ¼ tsp active dry yeast one standard packet mixture and stir to combine. Add the 3 ½ cups bread flour plus more for dusting; all-purpose works too but bread flour gives better chew, one cup at a time, mixing with a wooden spoon or Dough Hook until a shaggy dough forms.

Knead the dough: If using a Stand Mixer, knead with the Dough Hook on medium speed for 7–8 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides of the Mixing Bowl. If kneading by hand, turn the dough onto a lightly floured surface and knead for 8–10 minutes. The dough should be soft and slightly tacky, but not sticky — add 3 ½ cups bread flour plus more for dusting; all-purpose works too but bread flour gives better chew one tablespoon at a time if needed.

First rise: Lightly coat a large clean Mixing Bowl with 2 tbsp olive oil plus more for greasing the bowl. Form the dough into a ball and place it in the Mixing Bowl, turning to coat all sides. Cover tightly with Plastic Wrap or a Damp Kitchen Towel. Let it rise in a warm, draft-free spot for 1 hour, or until doubled in size.

Punch down and divide: Once doubled, punch the dough down gently to release the gas. Turn it onto a lightly floured surface and divide into 2 equal portions for two 12-inch pizzas (or keep as one ball for a thick Sicilian-style pizza).

Shape the dough: Working with one portion at a time, use your hands or a Rolling Pin to stretch and shape the dough into a 12-inch round on a lightly floured surface. For a more authentic crust, use your hands to stretch it from the center outward, letting gravity help. Leave the edges slightly thicker to form a crust.

Preheat your Oven to 500°F with a Pizza Stone or inverted Baking Sheet inside — this is key for a crispy bottom. Let the Pizza Stone heat for at least 30 minutes before baking.

Transfer the shaped dough to a sheet of Parchment Paper or a lightly floured Pizza Peel. Add your toppings, then carefully slide the pizza (with Parchment Paper) onto the hot Pizza Stone or Baking Sheet.

Bake for 10–12 minutes until the crust is golden and puffed and the cheese (if using) is bubbly and lightly browned. Let rest for 2 minutes before slicing.