Stir the sugar into the warm water until dissolved. Stir in the yeast, and let it sit for 10 minutes.
Pour the yeast mixture into the bowl of a stand mixer and add the flour, salt, and olive oil. Knead with the dough hook for 10 minutes on medium low (or you can do this by hand) until the dough is smooth and elastic. If the dough tears when you pull at a small piece of it, knead it for longer (this means it will tear when you’re trying to stretch it out).
Cover with a kitchen towel and let the dough rest for 20 minutes so the gluten can relax and rise a little bit.
Preheat oven to 425 degrees F.
Split your dough in half, then shape each half into a ball. Start pressing the dough out, and you can either roll it out with a rolling pin on a floured surface, or you can get underneath with your knuckles and stretch it.
Place the dough onto a crisper pan and prick it all over with a fork so the dough doesn’t bubble up. I like to prebake my crust for 10 minutes, then add the toppings, and bake for 12-15 minutes longer. Enjoy!
*Sometimes I swap up to 5 ounces with whole wheat flour. But, don’t go beyond using 5 oz (1 cup) of whole wheat flour. The bran present in the whole wheat flour makes gluten development more difficult, and if we don’t get that gluten, your pizza dough will tear when you try to stretch it out. Also know that using whole wheat flour makes for a slightly thicker crust.