In a small bowl, combine the warm water (ensure it's not too hot, or it will kill the yeast), sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes foamy. This indicates the yeast is active and ready to use.

In a large mixing bowl, whisk together the flour and salt. Make a well in the center of the dry ingredients.

Pour the activated yeast mixture and the olive oil into the well of the flour mixture. Gradually mix the ingredients together with a spoon or your hands until a shaggy dough forms.

Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes, or until it becomes smooth, elastic, and no longer sticky. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it's too dry, add a teaspoon of water.

Lightly grease a clean large bowl with a little olive oil. Place the kneaded dough into the bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel.

Let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size. A slightly warm oven (turned off) or near a sunny window works well.

Once doubled, gently punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into two equal portions for two medium pizzas. Shape each portion into a round ball.

At this point, the dough is ready to be shaped and topped for baking. You can use it immediately or wrap it tightly in plastic wrap and refrigerate for up to 3 days for a slower fermentation, which develops more flavor. Bring to room temperature before shaping.