In the bowl of a stand mixer with the dough hook (or a large mixing bowl for hand mixing), combine 3 1/2 cups flour, 1 teaspoon sugar, 1 envelope yeast, and 2 teaspoons kosher salt.

With the mixer on low speed, gradually add 1 1/2 cups warm water and 2 tablespoons olive oil.

Knead the dough for about 5–6 minutes on medium speed (or 8–10 minutes by hand) until smooth and elastic.

Remove the dough and place it on a floured surface. Shape into a ball. Lightly coat a clean bowl with olive oil, place the dough inside, and turn to coat the surface with oil. Cover with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for about 1 hour or until doubled in size.

Once risen, punch the dough down. Turn it onto a lightly floured surface and divide in half for two pizzas or leave whole for one large pizza. Shape and stretch as desired.

Optional: For a crisper crust, bake the rolled dough at 450°F for 5–7 minutes before adding toppings.