1. To 2 cups of warm water add 1 teaspoon of sugar and 3 teaspoons of dry yeast. Mix it all together and let the yeast activate. It is ready when you have that large foam on top.

2. Once the yeast is activated, transfer it to the stand mixer bowl with a whisk attachment on. Add 1 egg and 1 cup of flour at a time. Mix everything to combine. As the dough begins to thicken after about 3 cups switch the mixer attachment from the whisk to the dough hook. Add the remaining flour and mix on speed 1-2 for about 10-15 minutes. As an end result, the dough will still be a bit sticky. (that is normal)

3.Cover the dough with plastic wrap and let it rise for about 1 hour while you prepare the toppings.

Prepare a 13"x18" baking sheet by spraying down with cooking oil. Lightly oil your hands and spread the dough evenly onto the sheet. (Divide the dough in half at this point for a thinner crust)

Spread the sauce evenly onto the dough covering every bit of it or slightly leaving the edges.

Layer your toppings. The order doesn’t matter. I like to start with my sauteed vegetables followed by diced bologna, corn, bell pepper, mushrooms and topping it off with mozzarella cheese.

Preheat your oven to 350F and bake for about 20-25 minutes on the center rack.