2Tablespoonsolive oilmore for brushing on crust (optional)
Preheat oven to 450°
Mix yeast and sugar into warm water until mixed and frothy. Set aside for five minutes.
Measure the flour and salt into a mixing bowl and mix togther.
After about five minutes the yeast will have started to form a thick foam on top. Add the olive oil and gently stir to mix.
Pour the yeast/oil mixture into the flour/salt mixture.
Beat on high with your mixer's dough hook attachment until the liquid has been incorporated. The dough should be sightly sticky.
Turn out onto a floured or non-stick surface (preferred). Knead for a few minutes as you are forming the dough into a ball. You should be able to gently poke to dough and have it begin to bounce back.
Cover the dough ball and let rest for twenty minutes.
Roll into the shape you'd like, poke holes around the center of the rolled pizza with a fork.
Bake at 450° for 8 minutes. the dough will have started to turn a light tan color.
Take out of the oven and add your toppings of choice. (Optional) Brush the outside of the crust with oilive oil and sprinkle with garlic salt. Put back in the oven and bake for about 5-7 minutes until toppins are cooked as desired and the crust is as brown as you'd like.
If you don't have a mixer with a dough attachment then I recommend mixing by hand. You might burn out a regular hand mixer.