Preheat the oven to 200F. After it has preheated, turn it off and open the oven door.

Combine warm water, yeast, and sugar in a glass container, stirring gently.

Place the bowl in the oven, keeping the door open, for about ten minutes, until creamy and foamy.

Combine the flour and salt in a large bowl.

Fold the proofed yeast into the flour until everything comes together in a ball.

Let rest for ten minutes.

Coat dough in olive oil to moisten, and divide the dough into four equal pieces and place in a large container or casserole dish. 

Coat them with 1 tablespoon of olive oil and seal with plastic wrap.

Let rest in the refrigerator for 48 hours for best flavor, or at least two hours (on the counter) if you are in a hurry.

Preheat the oven to 425F with a pizza stone inside. Be sure to allow twenty minutes for the pizza stone to be brought up to temperature in the hot oven.

On a piece of parchment paper, flatten the dough into any shape you'd like, keeping it roughly 1/4" thick.

Brush the crust with olive oil and sprinkle with salt. 

Use the parchment paper to flip the dough over carefully onto the pizza stone.

Cook it for about ten minutes, or until crisp.

Remove and top with sauce and any other toppings.

Put the pizza back into the oven, this time on broil, and cooke for another five minutes- watching it closely.

Add any additional seasonings, herbs, or olive oil to garnish.