In a small bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for 5 to 10 minutes until foamy and bubbly.

In a large mixing bowl, add the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.

Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough onto a floured surface.

Knead the dough for 7 to 10 minutes until smooth and slightly tacky. If the dough is too sticky, sprinkle in more flour as needed.

Lightly oil a clean bowl, place the dough inside, and cover it with a kitchen towel or plastic wrap. Let it rise in a warm spot for 1 hour or until doubled in size.

Once risen, punch down the dough to release air. Turn it out onto the counter and divide into two equal balls or keep whole for one large pizza.

Roll or stretch the dough by hand. Place on a baking sheet or pizza stone and add sauce, cheese, and desired toppings.

Preheat the oven to 475°F (245°C). Bake the pizza for 12 to 15 minutes, or until the crust is golden and the cheese is bubbling.