In a glass measuring cup or bowl combine warm water, yeast and sugar. Stir and let sit while you complete step 2.

Attach your dough hook to your stand mixer. Put flour and salt in the bowl of your stand mixer and mix on low speed.

Your yeast water mixture should be starting to foam. Slowly pour it 1/4 cup at a time into your flour mixture with your mixer on medium speed. Watch for your dough to start to come together. You may not need to add all of the yeast water to the dough. You want your dough to come together and become a nice smooth ball. If you accidentally add too much water, add a bit more flour. Let your stand mixer knead the dough for 1-2 minutes.

Remove the dough from the mixer and transfer to a floured work surface. Knead dough by hand for 1 minute.

Place dough in a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about 30 minutes. (Optional, knead the dough a second time and leave to rise a second time).Use dough right away, refrigerate in sealed container or freeze in an airtight bag.

When your ready to make your pizzas: Bring dough to room temperature. Preheat oven to 400F. Divide dough into however many pizzas you would like to make and roll out. My favorite way to do this is by placing the dough onto a piece of parchment paper, laying another piece of parchment paper on top and using a rolling pin to roll the pizza dough nice and thin. This dough puffs up quite a bit in the oven so I suggest rolling it as thin as possible. I cook my pizzas right on the parchment paper. After you roll your dough out, before adding the toppings, put the dough into the oven to parbake for 10 minutes. Remove the dough, add your sauce and toppings and return to the oven for an additional 10 minutes.