In a small bowl, combine the warm water (100–110°F), yeast, and sugar. Stir gently and let sit for 5 minutes, until the mixture looks foamy and bubbly.
If it doesn’t foam, your yeast may be inactive—start over with fresh yeast.
In a large bowl, whisk together the flour and salt until evenly combined.
Stir the olive oil into the yeast mixture. Pour the liquid into the flour mixture and stir until a shaggy dough forms. If the dough feels dry or crumbly, add 1 tablespoon of water at a time until it comes together into a soft dough.
Turn the dough out onto a lightly floured surface. Knead for 6–8 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky.
Tip: If the dough sticks to your hands, lightly oil your hands instead of adding too much extra flour.
Place the dough in a lightly oiled bowl and turn it to coat. Cover with plastic wrap or a clean towel. Let it rise in a warm place for 25–30 minutes, or until puffy and nearly doubled in size.
Do not punch the dough down.
Gently transfer the dough to a lightly floured surface and let it rest for 5–10 minutes to relax the gluten. Then stretch or roll into a 13–14 inch circle.
Transfer to a prepared pizza pan, baking sheet, or parchment-lined peel. (If using a pizza stone or steel, lightly dust with cornmeal to prevent sticking. If using a baking sheet, parchment paper or a lightly oiled pan works best.)
Preheat your oven to 450–475°F. Add your sauce, cheese, and toppings, then bake for 10–12 minutes, or until the crust is golden and the cheese is melted, bubbly, and lightly browned.
