Activate the yeast: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until the mixture looks foamy. (If it doesn’t foam, your yeast may be expired or the water too hot/cold.)
Add dry ingredients: Stir in olive oil, salt, and 2 cups of flour. Mix until combined, then gradually add the remaining flour, about ½ cup at a time, until a soft dough forms.
Knead the dough: Transfer to a floured surface and knead for 6–8 minutes until the dough is smooth and elastic. (Tip: The dough should spring back slightly when pressed with a fingertip.)
First rise: Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1–1 ½ hours, until doubled in size.
Shape the crust: Punch down the dough and divide it into two equal portions. Roll or stretch each into a 12-inch circle. Place on greased or parchment-lined pizza pans or a preheated pizza stone.
Pre-bake (optional): For extra crisp crust, bake the plain dough at 450°F for 5 minutes before adding toppings.
Add toppings and bake: Top as desired and bake at 475°F for 12–15 minutes, or until the crust is golden brown and cheese is bubbling.