Step 1: In a large bowl, combine warm water and sugar (if using). Sprinkle yeast over the water and let sit for 5 minutes until foamy (skip if using instant yeast directly with flour).
Step 2: In a separate large bowl, whisk together flour and salt. If using instant yeast, add it here.
Step 3: Pour the yeast mixture (or warm water and olive oil) into the dry ingredients. Mix with a spoon or by hand until a shaggy dough forms.
Step 4: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add flour or water sparingly if needed.
Step 5: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled.
Step 6: Gently punch down the dough to release air. Divide into two equal portions.
Step 7: Shape each portion into a tight ball. For best flavor, place in oiled containers and refrigerate for 24-72 hours (cold ferment). Otherwise, let rest at room temperature for 30 minutes.
Step 8: One hour before baking, remove dough from fridge to come to room temperature. Preheat oven to highest setting (500-550°F / 260-290°C) with a pizza stone/steel.
Step 9: On a lightly floured surface or parchment paper, gently stretch and shape one dough ball into a 12-inch circle, leaving a slightly thicker edge.
Step 10: Transfer dough to a semolina-dusted pizza peel. Top with desired ingredients. Slide onto hot stone/steel. Bake for 8-15 minutes until crust is golden and cheese is bubbly.