Mix together: flour, water and table salt in stand mixer with dough hook attachment.

Mix until well combined, about 3-4 minutes, scraping the sides and bottom of the mixer occasionally.

Let dough rest for 20 minutes.

Sprinkle the yeast and sugar over the dough.

Knead in mixer on low speed until fully combined, about 1-2 minutes, occasionally scraping the sides and bottom to insure even mixing. Increase speed to high and knead until dough is glossy, smooth and pulls away from the bowl, 6-10 minutes. (Dough will only pull away from the sides while mixer is running.)

Use your fingers, coast a large mixing bowl with 1 Tbsp oil, rubbing the excess oil from your hands onto a rubber spatula.

Using the oiled spatula, transfer dough to the bowl and pour 1 Tbsp oil over the top, flip dough to evenly coat in the oil; cover the bowl tightly with plastic wrap and let the dough rise at room temp until nearly 3x in volume and large bubbles have formed, 2-2.5 hours.

(once dough is in the bowl is can be stored for up to 24 hours in the refrigerator, let dough come to room temp before proceeding)

1 hour before baking the pizza, adjust an oven rack to the middle position, place a pizza stone on the middle rack and preheat the oven to 450 degrees.

Coat a cookie sheet baking dish with 2 Tbsp. oil.

Use a rubber spatula to turn the dough out onto the prepared sheet pan.

Use your finger tips to push the dough out to cover the whole sheet, taking care not to tare the dough. (if the dough resists, let rest 10 minutes and try again)

Let dough rest in pan 5-10 minutes.

Using a fork, poke the surface of the dough 30-40 times and sprinkle with kosher salt.

Bake until golden brown, 20-30 minutes, sprinkle with rosemary and turn sheet pan half way through baking.

Transfer pizza to a cutting board.

Brush with remaining oil if needed.

Cut and serve warm.