Preheat oven to 500 degrees with rack positioned in the middle of the oven
In the bowl of a stand mixer fitted with a dough hook put the water, the yeast and the sugar
Stir gently with a spoon and let sit 2-5 minutes
When you see bubbles (even little ones) forming on top you can continue with the recipe
On top of the yeast mixture pour the rest of the ingredients in the order listed
Turn the mixer to low and let it go until a soft dough starts to form
Turn the mixer off, scrape the sides if necessary and let the dough rest for a minute
Then turn the mixer back on to medium speed and let go until the dough pulls away from the sides of the bowl and is soft and pliable, not too sticky. This will take 5-10 depending on kitchen conditions.
Let the dough sit in the mixer with a towel covering it while the oven heats up. It’ needs about 15 minute to relax
Plop the ball of dough onto the baking sheet and start stretching it to fit the pan. If it fights you at all, take a break and let it rest for a few minutes so the gluten can relax, then continue stretching it
Once the dough has been stretched out completely, bake it at 5oo degrees for about 6-7 minutes until just starting to get light brown
Take the pizza base out of the oven and add your toppings
Set you oven to broil and return pizza to oven until cheese is bubbly and toppings are hot (about 4-5 minutes)
Take out and let cool 5 minutes before cutting and enjoy!
Notes
You can use a smaller baking sheet or split the ball of dough and make two rounds, you’ll just need to adjust the baking time accordingly.