To make the dough

• Warm the water (I do this by microwaving it for 30 seconds).
• Dissolve the yeast and sugar in the water in a small mixing bowl or measuring cup. Proof the yeast until it is foamy, about 3-5 minutes.
• In the bowl of a stand mixer with the dough attachment on, pour in the yeast mixture, salt, 3 tablespoons olive oil and 3 ½ cups of flour. Turn mixer on medium and mix until combined and no flour streaks remain (about 4 minutes). Slowly add in the additional ½ cup flour and mix for (about another 2 minutes). Remove the dough from the mixing bowl and transfer to a well-floured surface.
• Knead by hand until smooth and elastic and form into a shape resembling a rectangle.
• Coat a 13 x 18 inch sheet pan (or jelly roll pan) with ¼ cup olive oil.
• Transfer dough into the oiled pan and cover with loosely with plastic wrap. Let rest until it has doubled in size (1 hour for the quick rise yeast, 2 hours for regular yeast).
• After it has risen, punch down the dough and form it to fit the entire pan, edge-to-edge. Dimple the crust with your fingertips as you form into the pan and carefully prick carefully with a fork. (The fork pricking is to prevent the crust from bubbling up, only gently prick it, don’t poke all the way through the dough – I made a total of 12 pricks.) If the dough is resistant to reach the corner, allow it to rest a few minutes and try again. Cover pan with the plastic wrap and allow it to rest another hour.
  
• Preheat the oven to 475 degrees
• Remove plastic wrap from the pizza dough and spread sauces. Ideally, a beautiful diagonal line of each sauce, but whatever works for you is fine! Sprinkle mozzarella cheese on top.
  
• Place the baking sheet on the lowest rack in the oven and bake for about 15-20 minutes, until the crust is crispy and lightly browned and the cheese is all melted.

  Optional, I like to sprinkle grated Parmesan cheese on the pizza right when it comes out of the oven.