If you are lucky to have a pizza stone, don't waste it on store-bought pizza crust!
2 tablespoons sugar
1/2 to 1 tablespoon kosher salt
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
Make sure your water is lukewarm (110-115 F or 43-46 C) but not too hot to touch. I am prone to killing yeast, so I use a thermometer for this. Add the yeast and give it 10 minutes until it gets foamy. Or at least, they tell me it should but I haven't seen that happen (I guess I kill the yeast?). At any rate, the pizza crust has always tasted FINE, dead yeast or no.
Once you've got the yeast sorted out, mix together all ingredients and begin kneading. The original recipe I found said use a mixer and a bread hook but that never worked for me, so I use my paws. Knead for 15 minutes or so.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
(The refrigerate for 18 to 24 hours part is meant to make your pizza crust rise slowly so that you end up with tiny little bubbles, not big ones. If you want bigger bubbles, don't let it rise in the fridge.)