Crispy and Chewy Pizza Dough

1. Wake up the yeast (skip if using instant yeast). In a large bowl, stir the warm water and sugar. Sprinkle in the active dry yeast and let it sit 5 to 8 minutes until foamy.
2. Mix the dough. Add flour, salt, and olive oil. Stir until you get a shaggy dough and there are no dry pockets.
3. Knead until smooth. Knead by hand on a lightly floured counter for 8 to 10 minutes, or in a stand mixer with a dough hook for 6 to 8 minutes. The dough should be smooth and elastic, tacky but not soupy. If it is very sticky, add flour 1 tablespoon at a time. Different flour brands can make this feel looser or tighter, so go by texture.
4. First rise. Lightly oil a clean bowl, add the dough, and turn it to coat. Cover and rise in a warm spot (about 70°F to 78°F) for 60 to 90 minutes, until doubled. Doubled means it looks noticeably puffed and holds a gentle fingertip dent for a second before slowly springing back.
5. Divide. Punch down gently. Divide into 2 equal pieces (about 360 g each, roughly 720 g total) and shape into tight balls.
6. Option A: Bake today. Cover and rest 20 to 30 minutes so the gluten relaxes.
7. Option B: Overnight for better flavor. Place each dough ball in a lightly oiled container, cover tightly, and refrigerate 12 to 72 hours. Before baking, let dough sit at room temp 60 to 90 minutes.
8. Preheat the oven hard. Place a pizza stone or steel on the middle rack (or invert a sheet pan and preheat it). Preheat to 500°F (or as high as your oven goes) for at least 30 minutes.
9. Shape the dough. On a lightly floured surface, press dough into a disk, keeping the outer rim a little thicker. Stretch by hand into a 12-inch round. If it keeps shrinking, rest 10 minutes and continue. Transfer to parchment (for easy launching) or a lightly floured peel. Parchment note: some parchment is rated to about 450°F and may darken at 500°F. Trim any overhang so it does not scorch, and if you want, slide the parchment out from under the pizza after 2 minutes.
10. Top boldly, not heavily. Aim for about 1/3 to 1/2 cup sauce and 1 1/2 to 2 cups shredded mozzarella per 12-inch pizza, plus toppings. Keep it balanced so the center cooks through and stays crisp. If using watery toppings (mushrooms, fresh mozzarella), use less or pre-cook and pat dry.
11. Bake. Slide pizza onto the hot stone/steel or hot sheet pan. Bake 10 to 14 minutes until the crust is deep golden with crisp edges. For extra color, broil 30 to 60 seconds at the end, watching closely.
12. Finish and rest. Cool 2 minutes, slice, and eat while the bottom is still snappy. Repeat with the second dough ball.

Quick crisp tip: If you are using a regular sheet pan (not preheated), bake on the lowest rack for the first 6 to 7 minutes, then move to the middle rack to finish browning.