Place the yeast, water, and sugar in the bowl of a stand mixer fitted with the dough hook. Stir to dissolve the yeast and let the mixture stand for about 5 minutes, until it is bubbly.

Add the salt and olive oil and mix. Add the flour ½ cup at a time, mixing on the lowest speed. When the dough comes together, increase the speed to medium. If it is crumbly, add water 1 tablespoon at a time; if it is wet, add flour 1 tablespoon at a time. Mix using the dough hook for 5 minutes. Transfer the dough to the counter and knead it for another 5 minutes, forming a ball. Coat the mixing bowl with a little bit of olive oil and place the ball of dough in the bowl, turning it to coat it in olive oil. Cover with a tea towel and let the dough rise for about 1 hour, until it doubles in size. 

When you are ready to make pizzas, punch the dough down and cut it into 4 equal pieces. Use a rolling pin and your hands to stretch it into a thin circle before adding toppings. Bake in a 500-degree oven for 12-15 minutes, or bake in a pizza oven according to the oven directions.