In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add salt olive oil, and half of the flour and mix well thoroughly combine. Add all remaining flour expect 1/2 cup and mix well with your hands, woeking to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up 7 minutes, adding enough addtional flour as necessary to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 to 3 quart bowl and turn to coat with oil.
Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
Preheat oven to 450 degrees
Divide dough into 2 portions ( for two 11 inch pizzas) and form into balls. Place on lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to lightly floured surface, shape as desired and roll out to 1/4 inch thickness. Transfer dough to pizza peel ( sprinkle with cornmeal to help facilitate moving dough.) and top with toppings of choice. Transfer to the preheat griddle and bake until crispy and golden brown, usually 12 to 18 minutes( depending on the toppings and the thickness of the crust.) Remove from the oven, slice into 6-8 pieces and serve immediately.