STAND MIXER DIRECTIONS: In the bowl of a stand mixer fitted with the dough hook attachment, combine water, yeast, agave, and olive oil. Mix with spoon then let sit for about 10 minutes or until foamy. Add in 2 1/2 cups all-purpose flour and sea salt. Turn the mixer on to speed 2 and mix one minute. Next, pour in remaining flour while continuing at speed 2. Dough should quickly cling to the dough hook, leaving the sides of the bowl clean. Once you see this, knead at speed 2 for two additional minutes. Remove bowl from stand, drizzle a little olive oil on the dough ball, then roll it around the bowl to grease all sides. Cover the bowl with a towel and let sit in warm area until dough has doubled in size (about 1-1 1/2 hours).

BY HAND DIRECTIONS: In large bowl, combine water, yeast, agave, and olive oil. Mix with spoon then let sit for about 10 minutes or until foamy. Add in 2 1/2 cups all-purpose flour and sea salt. Stir mixture with a wooden spoon until dough comes together (but is still sticky). Pour dough out onto a floured surface and work in remaining 1/2 cup flour, forming the dough into a ball. Continue kneading the dough for a couple minutes. Place dough ball back into large bowl, drizzle a little olive oil on the dough ball, then roll it around the bowl to grease all sides. Cover the bowl with a towel and let sit in warm area until dough has doubled in size (about 1-1 1/2 hours).

After the dough has risen, punch it down and place on a floured work surface. Using your hands or a rolling pin, shape dough into your desired crust shape then place on a baking sheet or pizza stone. Lay towel over dough again and let sit in a warm place for 10 minutes.

Heat oven to 425F, add toppings to dough, then bake for 20-25 minutes*. If using a pizza stone, heat the oven to 450F and bake for 15-20 minutes*.