In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5 to 10 minutes until the mixture is foamy.
In a large mixing bowl, whisk together the all-purpose flour and salt.
Make a well in the center of the flour mixture and pour in the yeast mixture and 2 tablespoons of olive oil.
Using a wooden spoon or your hands, mix until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic. Add small amounts of flour if the dough is too sticky.
Lightly oil a large bowl with olive oil. Place the dough in the bowl and turn it to coat all sides with oil.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven to preheat as well.
Punch down the risen dough to release air bubbles and divide it into two equal portions.
On a lightly floured surface, roll each portion into a 12-inch thin circle, about 1/8 inch thick.
Transfer the rolled dough onto a pizza peel or baking sheet dusted with flour or cornmeal to prevent sticking.
Add your desired toppings and bake each pizza for 8 to 10 minutes, or until the crust is golden and crisp.
Remove from the oven, slice, and serve immediately.