In a large bowl, combine the active dry yeast, sugar, and salt.

Pour in the warm water and olive oil and give it a gentle stir to combine.

Add the bread flour to the wet .

Using a wooden spoon, stir until a shaggy dough forms and you've incorporated as much flour as possible. If there's still dry flour at the bottom, use slightly wet hands to gently work it into the dough. The key here is *not* to knead!

Cover the bowl with a clean kitchen towel and let it stand at room temperature for 40 to 50 minutes, or until the dough has nearly doubled in size.

Keep the bowl covered and transfer it to the refrigerator to chill for at least 2 hours and up to 24 hours. This slow, cold fermentation is where the magic happens, developing incredible flavor!

When you're ready to make pizza, turn the chilled dough out onto a well-floured surface. Gently shape it into a ball, cover it with the towel, and let it rest for 1 hour to come to room temperature and relax the gluten.

To bake, preheat your oven to 475°F or 245°C (475°F). Lightly grease a 12- to 14-inch pizza pan or a large baking sheet.

Roll your rested dough into your desired shape and transfer it to the prepared pan.

Add all your favorite vegetarian toppings!

Bake for 11 to 14 minutes, or until the crust is golden brown and the toppings are bubbly and delicious.

Let the dough rest on the counter for a full hour after chilling. A room-temperature dough is much easier to stretch and shape without snapping back.