In the bowl of a stand mixer, dissolve sugar in 1 cup warm water. Sprinkle yeast on top and let sit for 10 minutes or until foamy. Add salt and 2 T olive oil. Using the dough hook, mix in the flour. When the mixture comes together continue mixing [kneading] for about 5 minutes until dough is smooth and elastic. Turn out on a floured board and knead it for a minute or two. Your mixer has really done all the work for you if you’ve let it run long enough.

Place the dough in an oiled large glass mixing bowl and cover with plastic wrap. Let rise in a warm place for 1 hour or until doubled. Turn dough out onto a lightly floured surface and divide in half for 2 large pizzas, or into quarters for 4 smaller pizzas. Form into smooth tight balls and cover with plastic wrap and set in a warm place to rise again, about 30 to 45 minutes. OR you can refrigerate the dough for up to 2 days at this point before the second rise or freeze for 1 month.

To make the crust flatten ball into a disc on a lightly floured surface with your fist. With a rolling pin roll out the dough to desired thickness. Don’t worry if the shape isn’t perfect! Top with desired toppings and put pizza on a pan, or stone than has been sprinkled with cornmeal. Bake at 500 for 8-12 minutes or until done.