activate Yeast: In a large mixing bowl, combine warm water and sugar. Sprinkle yeast over the water-sugar mixture. Let it sit for around 5-10 minutes until the yeast becomes frothy and activated.

Mix Dry Ingredients: In another large bowl, combine flour and salt. Create a well in the center.

Combine Ingredients: Pour the activated yeast mixture into the well in the flour. Add olive oil.

Gradually incorporate the flour into the wet mixture until it forms a shaggy dough.

Kneading: Transfer the dough onto a floured surface. Knead for about 10-15 minutes until the dough becomes smooth, elastic, and no longer sticky. Add more flour if needed to prevent sticking.

First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap. Let it rise in a warm, draft-free place for about 1-2 hours or until it doubles in size.

Punch Down and Divide: Once risen, punch down the dough to remove excess air. Divide the dough into desired portions for individual pizzas.

Shaping: On a floured surface, shape each portion of dough into rounds or desired pizza shapes.

Second Rise (Optional): If desired, let the shaped dough rounds rise for an additional 30-60 minutes to allow for a thicker crust.

Baking: Preheat your oven to the desired temperature for pizza baking (usually around 450°F - 500°F or as per your pizza recipe's instructions).