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Mix the yeast, sugar, and half a cup of the warm water in a big basin or with a stand mixer. After mixing, set aside for 5 minutes to rest. Combine the vinegar, salt, olive oil, and the remaining 1/4 cup of heated water.
Knead the dough for a few minutes, or until it becomes smooth and elastic, while gradually adding the flour while mixing on medium-low speed. The dough should be somewhat sticky, but not to the point where it adheres to a clean fingertip. One and a half cups of flour generally gets mine done. Put a dry cloth over the dish and set it aside in a warm spot for an hour.
Fire up the oven to 475 degrees Fahrenheit and place a pizza stone or an inverted cookie sheet inside.
Pinch the dough together gently. Spread the dough out into a rectangle that is about 1/3 inch thick on a big sheet of parchment paper. You may use a rolling pin if you want, but working with your hands is much simpler.
Spread the garlic butter mixture evenly over the dough, being sure to reach the edges. Combine the butter and garlic in a small bowl. Sprinkle mozzarella and parmesan over top.
Place the pizza stone in the oven while the dough is still on the parchment paper. To get a golden color and a frothy top, bake for 8 to 12 minutes.
Dip in some ranch or marinara sauce and serve.
