In a small bowl, combine 3/4 cup warm water (110°F), 1 teaspoon sugar, and 1 teaspoon active dry yeast. Let sit for 5 minutes until foamy.

In a large mixing bowl, whisk together 2 cups all-purpose flour and 1 teaspoon salt.

Add the foamy yeast mixture and 1 tablespoon olive oil to the flour mixture. Stir until a shaggy dough forms.

Turn the dough onto a floured surface and knead for 8 to 10 minutes, until smooth and elastic.

Place the dough in a greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.

Punch down the dough to release excess air, then divide into two equal portions. Shape each into a ball and let rest for 10 minutes.

Preheat the oven to 475°F (245°C). On a floured surface, roll each dough ball into a 12-inch circle.

For an extra crispy crust, prebake each dough circle on a baking sheet or pizza stone for 5 minutes at 475°F before adding sauce and toppings.