In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5–10 minutes until it becomes frothy.

In a large mixing bowl, whisk together the Caputo flour and salt.

Make a well in the center of the flour mixture and pour in the yeast mixture along with the olive oil. Mix with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm area for about 1 hour or until doubled in size.

Once risen, punch down the dough gently to release excess air. Divide it into two equal portions and shape each into a ball.

Cover the dough balls with a towel and let them rest for another 30 minutes.

On a floured surface, roll out each dough ball into your desired shape and thickness.