Dissolve Granulated Sugar (1 tablespoon) and Active Dry Yeast (1 package) in Water (3/4 cup) that has been warmed to 105 degrees F (40 degrees C). Leave it for 5 minutes, and the yeast will begin to form a froth at the top, proving that the yeast is good.
Put Bread Flour (2 1/4 cup) into a bowl. Create a well in the middle, then pour in the yeast mix. Add Olive Oil (1 tablespoon) and Salt (1 1/4 teaspoon) as well. Gradually start incorporating the flour with the yeast mix until everything is well mixed and takes dough form.
Knead the dough on a floured work surface for about 10 minutes, or until it begins to have elasticity and bounces back.
Rub additional olive oil over the dough, then place it back in a bowl. Cover and let the dough sit in a warm place for about 2 hours to rise.
Punch dough to knock out excess air and then place it in the refrigerator, covered, overnight.
Remove dough from refrigerator and let it come back to room temperature, around 2 hours.
Preheat a pizza stone to 500-550 degrees F (260-290 degrees C). Maintain this temperature for cooking.
Roll out dough to build a pizza crust, using extra flour to prevent sticking. Rub additional olive oil onto dough.
Top with Fresh Spinach (to taste), Kalamata Olives (to taste), Tomato (to taste), Red Onion (to taste), and Feta Cheese (to taste).
Bake for 10-12 minutes.
Drizzle with Tzatziki (to taste). Serve and enjoy!