In a small bowl, mix the warm water and sugar. Sprinkle the yeast on top, give it a gentle stir, and let it sit for about 10 minutes, or until frothy.

In a large mixing bowl, whisk together the flour and salt.

Pour the activated yeast mixture and olive oil into the flour mixture. Stir it with a wooden spoon until a dough starts to form.

Transfer the dough to a floured surface. Knead it for about 5-7 minutes, or until it’s smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm, draft-free area for about 1 hour, or until it doubles in size.

Once your dough has risen, punch it down to release the air. Roll it out on a floured surface to your desired thickness and shape.

Preheat your oven to 475°F (245°C). Transfer your topped pizza to a baking sheet or pizza stone and bake for 12-15 minutes, or until the crust is golden and bubbly.