1 1/2 cups warm water (110 degrees F)
2 teaspoons sugar
2 1/4 teaspoons (1 package) active dry yeast or instant yeast
3 1/2 to 4 cups bread flour
2 tablespoons olive oil
2 1/2 teaspoons salt
Place a pizza stone in the oven. Preheat oven to 500 degrees F.
Combine warm water, sugar, and yeast in a large bowl. If using active dry yeast, let it proof for 5 minutes until foamy. If using instant yeast, there is no need to wait for the yeast to proof.
Add flour, olive oil, and salt and stir well with a wooden spoon or mix in a stand mixer with a dough hook until combined.
Knead for 5 minutes using a stand mixer fitted with a dough hook attachment or 6-7 minutes by hand until smooth and elastic. The dough will be tacky and slightly sticky, but should still be manageable to work with.
Drizzle a clean bowl with a little olive oil, then place the ball of dough in the bowl and turn it to coat in the oil. Cover with plastic wrap or a clean cloth and let rise for at least 30 minutes (or up to 1 1/2 hours) until doubled in size.
Divide the dough into 2 or 3 balls (or more if you want to make personal-size pizzas).
Roll, pat, or stretch the dough out until it is roughly 1/4" thick, then top with 1/4-1/2 cup of pizza sauce, freshly grated mozzarella cheese, and other toppings.
Bake for 5-10 minutes until the cheese is melted and the crust is golden brown and crispy around the edges.
Cool slightly before cutting and serving.