Whisk the sugar into the warm water; it should be almost too hot to the touch, or about 105 degrees. (Too hot and you kill the yeast, too cold and the yeast won't activate.)
Sprinkle the yeast on top and set aside until foamy (about 10 minutes).
Stir in the olive oil. Whisk the flour and salt in a large bowl.
Make a well in the center and pour in the yeast mixture.
Gradually stir with a wooden spoon to make a rough dough.
Knead the dough until smooth and elastic. (You can turn the dough out onto a lightly floured surface, but I generally just knead inside the bowl.)
Knead about 5 minutes, dusting with more flour as needed.
Form into two balls and place inside of individual bowls coated with olive oil.
Cover with plastic wrap and set aside until doubled in size.
Roll out and top as desired.
This dough makes two pizzas- feel free to wrap one in plastic wrap and freeze for up to 1 month. I like to let my dough rise on the stove top while my oven preheats (with the pan inside). Cooking time may vary depending on your oven, but I usually go by the guidelines of baking at 450 degrees for 7-12 minutes. (Golden brown edges, bubbly cheese) Brush the edges of the crust with butter and sprinkle with coarse sea salt immediately after taking out of the oven.