In a large mixing bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes, or until foamy.

Once the yeast is activated and foamy, add the olive oil to the bowl and stir to combine.

In a separate bowl, whisk together the all-purpose flour and salt.

Gradually add the flour mixture to the yeast mixture, stirring with a wooden spoon or spatula until a dough forms.

Turn the dough out onto a floured surface and knead it for about 5 minutes, or until it becomes smooth and elastic. Add more flour as needed to prevent sticking.

Shape the dough into a ball and place it in a clean mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for 1-2 hours, or until doubled in size.

Once the dough has risen, punch it down to release any air bubbles.

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat as well.

Divide the dough into two equal portions for two 12-inch pizzas, or leave it whole for one larger pizza.

On a floured surface, use a rolling pin to roll out the dough into your desired shape and thickness. Transfer the rolled-out dough to a parchment-lined baking sheet or a pizza peel dusted with cornmeal.

Add your desired toppings to the pizza dough.

Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the toppings are cooked to your liking.

Remove the pizza from the oven and let it cool slightly before slicing and serving.