Measure out the warm water in a 2 cup liquid measuring cup.
Mix the sugar into the warm water until dissolved.
Sprinkle the yeast across the top of the water/sugar mixture, and gently stir.
Set the yeast/sugar/water mixture aside for about 5 to 10 minutes until it "blooms" i.e. gets foamy and fragrant.
Meanwhile, add the flour to the bowl of a stand mixer.
Make three separate divots or pockets into the flour, on the outer edge of the bowl.
In one pocket, put the salt
Another pocket, the olive oil.
And lastly, the third pocket the yeast mixture.
Fit the mixer with a dough hook attachment, and turn on "stir" or one to knead for 8-10 minutes.
When the dough is combined, and elastic, remove the dough from the bowl.
Use olive oil to grease the inside of the bowl, and return the dough.
Cover the bowl with a damp tea towel or plastic wrap, and set in a warm place to rise for 1 hour.
When the dough has doubled in size, oil a large baking sheet.
Preheat oven to 425°F
While the oven is preheating, press the dough into a large rectangle on the baking sheet.
Use a fork to poke holes over the entire dough rectangle.
Top with shredded mozzarella cheese.
Bake for 15-20 minutes until the crust is lightly browned, and the cheese is melty, bubbly, and starting to brown in spots.
While the dough is baking, add the garlic and butter to a small microwave safe bowl, and microwave for about 1 minute, until the butter is completely melted. (You can also melt the butter and cook the garlic in a small saucepan on the stove over medium heat, if microwaves aren't your thing.)
When the dough is baked, remove from the oven.
Use a pastry or basting brush, and brush the warm butter and garlic mixture over the hot cheese and dough.
Allow to cool approximately 5 minutes, sprinkle with fresh chopped parsley, slice, and serve with your favorite dips. See my suggestions above.
