Pizza Dough in High Altitude

I live in Colorado and we are at 5800 feet above sea level. We love making homemade pizza and have done it a couple times since we moved here, but the dough just isn't rising like it did in Chicago. Does anyone have any suggestions, or a recipe for high altitude? The recipe I have always used doesn't use sugar to activate the yeast. That seems normal for pizza doughs...even though my husband (the beer enthusiast) disagrees...any thoughts/comments? I plan on making Prosciutto and Arugula pizza this evening. Thank You!!

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