• In a large bowl, add water, oil, and sugar. Sprinkle yeast on top and let sit for about 5 minutes or until foamy. 
• Meanwhile in a medium bowl, combine flour and salt. Add gradually to the yeast mixture. Add more flour or water as needed while you work the dough.
• Continue to mix pizza dough until it feels elastic. Turn it onto a floured surface.
• Knead the dough for a minute and a half or until smooth. Do not overmix or the dough will become tough.
• Place the dough in a medium bowl, drizzle with olive oil, and flip a few times to coat it. Cover tightly with plastic wrap and allow to rise for 1 hour. 
• Punch dough down and knead on a lightly floured surface for 1-2 minutes or until smooth. 
• Divide into 2 (or 6) pieces and roll out into pizzas.

To Bake:

• Heat a pizza stone in the oven at 425°F.
• Roll pizza out to desired thickness, 1/4" for a standard pizza and slightly thinner for a thin crust pizza.
• Brush pizza with olive oil and place on heated pizza stone, olive oil side down. Bake for 5-8 minutes or until underside is browned. If bubbles appear while baking, pierce with a fork.
• Flip pizza onto a working surface. Add sauce and desired toppings to the browned side of the pizza crust and return to the oven for an additional 7-10 minutes or until cooked through and toppings are melted.