• In a small mixing bowl, combine yeast, sugar, and water, and whisk together until combined. Cover with a clean kitchen towel and set aside until frothy (about 5 minutes).
  1 teaspoon active dry yeast, 1 teaspoon sugar (brown or granulated), ¾ cup warm water
• In a separate large mixing bowl, combine flour, olive oil, salt, and seasoning (optional).
  2 cups bread flour, 1 tablespoon olive oil + more for bowl, 1 teaspoon salt, 1 teaspoon Italian seasoning
• With a hand mixer on low, add wet and dry ingredients together, and continue to mix until combined (about 1 minute). You can expect your mixture to be dry and crumbly at this point.
• On a floured surface, knead your dough for 3 minutes. As you are kneading, your dough will come together and be less crumbly.
• Add olive oil to a large bowl so that the sides and bottom are covered. Form dough into a ball. Dip it into the bottom of the bowl and turn it over so that the top is covered in olive oil. Cover with Saran Wrap and let sit for at least 45 minutes.

For Pizza Stone/Baking Sheet Method

• Preheat the oven to 475°F and put a pizza stone or upside-down baking sheet in the oven to heat up. Divide dough into two even parts.
• Spread the doughs out on two separate pieces of parchment paper. Don’t worry too much about the shape. Use a pizza peeler or second baking sheet to transfer the dough and parchment paper onto the hot pizza stone or upside-down baking sheet in the oven.
• Add sauce and toppings of choice and bake for 10-12 minutes until the crust is golden brown.

For Cast Iron Skillet Method

• Preheat the oven to 425 degrees.
• Add a couple of drops of olive oil to your cast iron skillet and use the palm of your hand to press out the dough until it's evenly spread across the pan. Then use your thumbs to pinch the dough up the side of the skillet to form a crust.
• Add sauce and toppings of choice and bake for 30-35 minutes until the crust is golden brown. Or see the detailed instructions above for an extra crispy bottom!