Get your stand mixer out and attach the dough hook. In the bowl, add your warm water, yeast, and sugar. Let that bubble for about 10 minutes.

Now add your oil, salt, and flour. With the dough hook, knead. You may need more flour; it should pull away from the sides and not be overly sticky. A very slight stick is what you're looking for. Add 2 TB's of flour at a time if need be. Once you have enough flour, knead the dough for 5 minutes.

Place your dough in a greased bowl and cover with a clean kitchen towel for 1 hour until it doubles in size.

Preheat your oven to 475 degrees.

Once it's doubled in size, divide the dough into two balls. Take two sheets of parchment paper, add some cornmeal onto the parchment paper and roll your dough into the desired shape on top of the cornmeal. Once rolled, brush olive oil over the top of the crust, add an even sprinkle of garlic salt, prick it with a fork to prevent bubbling, then top like you normally would your pizza. Cook for 12-15 minutes, depending on the thickness of the crust.