Combine the warm water, yeast and sugar in a small bowl. Stir once and set aside for about 5-10 minutes or until foamy. It must be foamy! If not, something went wrong (i.e. water temperature, old yeast, etc.).
In a stand mixture with a dough attachment, add the flour, salt and olive oil. Start the mixer, and then slowly add in the water/yeast mixture. Knead the dough until it is smooth and elastic, adding a bit of water, if necessary. (You may also knead the dough by hand for about 8-10 minutes instead of using a stand mixer.)
Tightly cover the bowl with plastic wrap and set aside in a warm, draft-free place to rise for an hour or so or until dough doubles in size.
Once it has risen, punch it down, knead it a little and then place it on a lightly floured surface. Use a rolling pin to roll it out about 15 inches. Push the dough at the ends so that it’s slightly thicker on the rim. Use a knife to make small slits on the base to help it bake evenly. Cover the crust with a kitchen towel or plastic wrap while you prepare the toppings.