In a bowl, dissolve sugar in warm water. Sprinkle yeast over the water, stir gently, and let sit for 5-10 minutes until frothy.
Add flour, olive oil, and salt to the yeast mixture. Stir until a shaggy dough forms.
Turn dough onto a floured surface and knead for 5 minutes until smooth and elastic. Add flour as needed to prevent sticking.
Place dough in a greased bowl, cover with a towel, and let rise for 30 minutes (for a fluffier crust). Skip for a thin crust.
Preheat oven to 475°F (245°C). Roll or stretch dough into two 12-inch circles on a floured surface or parchment paper.
Transfer crust to a baking sheet. Pre-bake for 5 minutes, add toppings, then bake for 10-12 minutes until edges are golden.
