In a small bowl, stir warm water with sugar and yeast. Let it sit for 5–10 minutes until foamy—if it doesn’t bubble, your yeast is past its prime.

In a large bowl, combine flour and salt; whisk gently to distribute.

Pour yeast mixture and olive oil into the flour. Use a wooden spoon to stir until a shaggy dough forms.

Lightly flour a countertop and knead the dough for about 5 minutes until it’s smooth and elastic—think soft, slightly tacky, not sticky.

Shape dough into a ball, coat lightly with olive oil, and place in a clean bowl. Cover with a damp towel or plastic wrap and let it rest in a warm spot for 30–45 minutes, until doubled in size.

Gently deflate the dough, turn it onto your counter, and divide into two equal portions for two 10–12" pizzas, or keep whole for one large pie.

Dust dough with flour, then use your fingers to press from the center outward, rotating as you go. For a thin crust, stretch a bit more; for thicker, keep it a bit smaller.

Slide onto a preheated pizza stone or baking sheet at 475°F; bake 10–12 minutes until the crust is golden and cheese bubbles. Let pizza rest 2 minutes before slicing.