In a Pyrex measuring cup, mix the warm water, sugar, and yeast. After 10 minutes or so, this concoction will be foamy and frothy.

Meanwhile, combine all of the dry ingredients in a Kitchen Aid mixer bowl and give it a mix with the dough hook mixer attachment. When the yeast mixture has become foamy on top, turn the mixer to the stir speed and slowly start adding the water. After half of the water/yeast is added, add the olive oil, and then the rest of the water. If the dough is obviously too wet, add more unbleached white flour, one or two tablespoons at a time, until the dough does not stick to the sides, isn’t too wet, and all of the flour is integrated into the dough. It is better to err on the side of caution and add less flour than you need and gradually add more, than to add too much and ruin the dough.

Knead this on stir speed for ten minutes. Cover with wax paper to prevent the top from drying out, and place in an oven (that has NOT been turned on) to rise for just over an hour.

Remove the dough from the oven, punch it down, and form it into a large mass. This is enough for two large pizzas or three medium pizzas. Freeze whatever will not be used at this moment (in wax paper and a ziplock bag or airtight tupperware) for up to one month. However, it is best if used immediately or within two weeks.

After removing the mass of dough from the bowl, allow it to sit a few minutes. Roll it out on a floured surface and allow it to rise 20 more minutes or so. Add your toppings and bake at 425 until done. Done-ness depends on the thickness of the crust. Very thin crusts will be done in 15 minutes, while thicker one will take 20 minutes or more. Check from browning and that a spatula placed underneath the pizza will lift it up easily.