Blend together ACTIVE DRY YEAST & GRANULATED SUGAR in a stainless steel mixer bowl.

Gently whisk together the yeast/sugar mixture with the WARM WATER(120F). Wait ~10min to allow the yeast/sugar/water mixture to develop a foamy top.

Secure the mixer bowl containing the yeast/sugar/water mixture to the mixer and connect the dough hook attachment. Engage mixer to slowest speed(Stir) while adding KOSHER SALT and EXTRA VIRGIN OLIVE OIL.

With the mixer still engaged to 'Stir' speed, add the TYPE 00 FLOUR in small steady amounts to allow the mixture to incorporate. once fully incorporated, increase mixer speed to 2(max w/ dough hook).

Allow mixer to continue until the dough forms a ball, typically 5min. Pause the mixer throughout this time to scrape the dough off the dough hook if needed.

Remove the dough ball from the mixer and turn out onto a lightly floured surface. Fold over and knead a few times before forming the dough to a round.

Move the round into a lightly oiled stainless steel bowl. Assure that all sides of the round are covered with oil as well as the sides of the bowl. Tightly cover the bowl with plastic shrink wrap and relate to a warm area. This is also the ideal time to preheat the oven (AND Pizza Stone) to 500deg. ***The air vent of the oven is an ideal location for the dough to rest.

Once the dough becomes enlarged, and appears soft & spongy, remove the round from the bowl and turn out onto a lightly floured surface. Form the dough to an even cylinder, cover with plastic / wet towel, and allow to rest 5-10more min.

Uncover the dough cylinder and cut into three even pieces. Roll each piece to desired thickness on a lightly floured surface.

Add ingredients as desired. Ensure there is enough flour / corn meal below the dough to allow easy removal. Once toppings are completed, use a pizza peel to transfer the dough to the pizza Stone. Bake at 500deg for 5-10min and judge by sight when the pizza is finished.