Place sugar, yeast, and warm water in bowl of your stand mixer (or just a large mixing bowl). Stir well then let sit for 5 minutes, or until yeast has dissolved and the mixture has a few bubbles on top.
Add olive oil, syrup, and salt. If using any flavor-add ins, add them now. Mix on low for 5 minutes with bread hook attachment. Slowly add in 3 cups of flour, keeping the speed on low. If dough remains sticky, add additional flour 1 Tbsp at a time (up to an additional ½ cup) until a dough ball forms around the hook.
Increase speed to medium-low for 5 minutes to kneed (alternatively you can kneed by hand). After 5 minutes press your finger into the dough. It should creat an indent that slowly bounces back. If this doesn’t happen, keep kneading and checking until the dough is ready.
Grease a mixing bowl with olive oil and place dough ball in bowl. Cover with a clean towel and place in a warm area (about 80F). If your house is on the colder side, I recommend using a warmed oven. Simply preheat oven to 200F. Once preheated, turn off the oven, crack the oven door open, and let cool off for 10-20 minutes. Once ready, place mixing bowl with the pizza dough in the oven and close the door. Let rest for 1-2 hours, or until dough has doubled in size. Mine took exactly 60 minutes.
Once dough has risen, punch dough down to release air. Divide dough into two balls. From here you have the option to freeze for later or bake. If freezing, spray all sides of the dough ball with cooking spray and place in a freezer storage bag. Freeze for up to 3 months. If cooking, allow dough to first sit for another 20 min.
To cook, preheat oven to 375F. Roll pizza dough out on cornmeal then place on pizza stone or baking sheet. Top with desired toppings and bake 15-18 minutes, depending on how crispy you like your crust. Slice hot pizza into 8 pieces and dig in!
To thaw frozen dough: thaw frozen dough in fridge overnight (at least 12 hours). Remove dough from fridge and set out on counter for 30 minutes or until room temperature. Roll out and follow step 6.