In a large bowl, dissolve yeast and optional sugar in warm water, then let it sit for 5-10 minutes until foamy.

Add flour, salt, and olive oil to the yeast mixture, then mix until a shaggy dough forms, and knead on a floured surface for 5-7 minutes until smooth and elastic.

Lightly oil the mixing bowl, place the dough in it, coat with oil, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours until doubled.

Place a pizza stone or baking sheet in the oven and preheat to its highest setting (500-550°F / 260-290°C) for 45-60 minutes.

Gently stretch the risen dough into your desired pizza shape on a lightly floured surface or parchment paper, resting for 5-10 minutes if it resists.

Spoon a thin layer of pizza sauce onto the stretched dough, leaving a border for the crust.

Add mozzarella cheese first, then your preferred toppings, being careful not to overload the pizza.

Carefully transfer the pizza to the preheated stone or steel using a pizza peel or by sliding the parchment.

Bake for 8-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly caramelized.

Remove the pizza from the oven and let it rest on a cutting board for 2-3 minutes before slicing and serving.