Combine water, sugar, olive oil and yeast in a small bowl. Set aside to proof for 5 min
Add 2-3/4 cups of flour and the salt to a food processor fitted with a dough blade (if available); pulse a few times to combine
With processor running, slowly pour the yeast mixture into the flour mixture. Continue processing until the dough comes together in a rough ball, about 1 min
Turn dough out onto a floured surface. Knead by folding and turning the dough until the texture smooths out and it holds together about 3 min. Dust with reserved flour as needed to prevent sticking
Divide the dough equally and form into two balls. Cover with a linen towel and let rise in a warm location for 1 hour
45 min. before cooking, place a pizza stone in a cold oven and preheat to 450°
Lightly dust a large sheet of Berkley Jensen Parchment Paper with flour. Place one ball of dough on the prepared parchment
With a rolling pin, roll out the dough into a rough circle, stretching it as you roll. Let rest 15 min.
Finish rolling out the dough (it should be easier now) into a 12" circle. Repeat with remaining dough
Use the parchment paper to transfer one crust to the preheated pizza stone. Bake 8 min.
Again using the parchment paper, transfer the partially baked crust to a heatproof surface. Flip the crust, then top with your desired toppings
Carefully pick up the prepared pizza by the edges of the parchment paper and return to the hot pizza stone. Bake until crust is golden brown and toppings are hot and bubbly about 10 to 12 min
Remove from oven; rest 3 min. before cutting into 6 slices. Serve immediately