Activate Yeast: In a bowl, mix warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy. (Skip if using instant yeast.)
Mix Dry Ingredients: Whisk flour and salt in a large bowl.
Combine: Add yeast mixture and olive oil to the flour. Stir until a shaggy dough forms.
Knead: Turn onto a floured surface and knead for 5 minutes until smooth and elastic. (Too sticky? Add 1 tbsp flour at a time.)
Rest: Cover dough with a towel and let rise for 1 hour (or skip for thin crust).
Preheat: Preheat oven to 475°F (245°C). Place a baking sheet or stone inside to heat.
Shape: Divide dough in half. Roll out or stretch by hand into 12-inch circles.
Bake: Transfer to parchment or a hot baking sheet. Pre-bake for 5 minutes (optional for crispiness), then add toppings and bake 8-10 minutes until golden.
