Stir yeast and sugar into warm water (100-110F). Let sit for 5-10 minutes until foamy.

Combine flour and salt in a large bowl.

Add the yeast mixture and olive oil to the flour, then stir until a shaggy dough forms.

Let the dough rest, uncovered, for 10 minutes to hydrate the flour.

Knead by hand for 8-10 minutes, or 5 minutes in a stand mixer with a dough hook, until smooth and elastic.

Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60-90 minutes, until doubled in size.

Punch down the dough and divide it if making multiple pizzas.

Stretch or roll each portion to your desired thickness, then add sauce and toppings.

Bake at 475-500F for 10-14 minutes, until the crust is golden and the cheese is bubbling.