In the bowl of a stand mixer, whisk together the yeast, 2 teaspoons of sugar, and ½ cup of warm water until the yeast dissolves. Let it sit for 5 minutes.

Add the remaining 1 cup of warm water, olive oil, salt, and vinegar. Using the whisk attachment on low speed, gradually mix in 1 ¾ cups of flour until combined.

Switch to the dough hook, then slowly add the remaining 1 ¾ cups of flour. Knead the dough on medium-low speed for 7 minutes, adding up to ½ cup more flour if needed. The dough should be smooth, elastic, and slightly sticky (but shouldn't stick to your fingertip when touched).

Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 ½ hours, or until it doubles in size.

Mix all the ingredients in a bowl. Let the mixture rest for about 30 minutes (while the dough rises) to allow the flavors to blend together.

Place a pizza stone in the oven and preheat it to 450°F (230°C). While the oven heats, assemble the pizza.

Punch down the pizza dough. Divide it into two 16-ounce portions (freeze one for later or make two pizzas now).

Place a sheet of parchment paper on a pizza peel and lightly dust it with flour. Shape the dough into a 13-inch circle on the parchment paper, leaving a slightly thicker rim around the edge.

Use a fork to poke the dough all over, being careful not to pierce it all the way through.

In a small bowl, mix 1 tablespoon of olive oil with 1 minced garlic clove. Brush this mixture over the dough, including the edges.

Spread around 2/3 cup of pizza sauce evenly on the dough, leaving the rim uncovered.

Add the cheese and any toppings like pepperoni (if using turkey pepperoni, add it halfway through baking).

Carefully slide the pizza (with the parchment paper) onto the preheated pizza stone. Bake for 15 minutes, until the crust is golden.

Remove from the oven, sprinkle with oregano and optional red pepper flakes. Slice and serve.