In a small bowl, mix warm water, yeast, and sugar. Let sit for 5–10 minutes until frothy.
In a large bowl, combine flour and salt. Pour in the yeast mixture and olive oil.
Stir with a wooden spoon (or mix in a stand mixer with a dough hook) until a shaggy dough forms.
Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic (or 5–7 minutes in a mixer).
Place dough in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1.5–2 hours or until doubled in size.
Punch down dough, divide into 2 balls, and rest for 15–30 minutes under a towel.
On a floured surface, stretch or roll dough to desired thickness (thin for crispy, thicker for chewy).
Preheat oven to 475°F (245°C) with a pizza stone or inverted baking tray.
Add toppings and bake for 10–12 minutes until golden.
