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1
In a small sauce-pan, bring the water to 125, using an instant-read thermometer to monitor the temperature.
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2
Stir in the Maldon salt and the confectioners' sugar until dissolved.
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3
Stir in the yeast and the olive oil and let stand at room temperature until foamy, about 5 minutes.
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4
In the bowl of a standing mixer fitted with the paddle attachment, mix the flour with the yeast mixture at low speed for 10 minutes.
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5
Let the pizza dough rest for about 10 minutes, then mix again at low speed for 10 minutes longer.
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6
Lightly oil a large, warmed ceramic or glass bowl.
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7
Transfer the dough to the bowl, cover with a damp towel and let the dough stand in a warm place until doubled in bulk, about 2 hours.
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8
On a lightly floured work surface, punch down the pizza dough and evenly divide it into 4 pieces.
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9
Roll the pieces into balls.
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10
Dust the balls lightly with flour and set them on a large baking sheet about 6 inches apart.
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11
Cover the balls with lightly oiled plastic wrap and let stand for 2 hours.
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12
Set a pizza stone in the middle rack of the oven and preheat at 500 for 1 hour.
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13
In a small skillet, heat the 2 tablespoons of olive oil.
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14
Add the garlic and cook over low heat until golden brown, shaking the skillet a few times, about 4 minutes.
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15
Five minutes before baking the pizzas, preheat the broiler.
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16
Lightly flour a pizza peel or rimless baking sheet.
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17
On a floured work surface, lightly roll out 1 ball of dough into an 8-inch round circle.
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18
Using your hands, stretch the dough into a thin, 12-inch round.
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19
Transfer the dough to the peel.
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20
Lightly brush the dough with olive oil.
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21
Scatter one-fourth of the olives and garlic evenly over the dough.
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22
Sprinkle with a pinch of crushed red pepper and season with salt and black pepper.
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23
Arrange one-fourth of the mozzarella over the dough.
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24
Slide onto the pizza stone.
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25
Broil for about 5 minutes, until the bottom crust is crisp and the top is bubbling.
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26
Transfer to a work surface and cut into wedges.
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27
Repeat with the 3 remaining pieces of dough and the toppings.
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28
Serve hot.
