Pour the water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk in the sugar, oil, and salt. Add flour and stir until a sticky dough forms.

Lightly brush another large bowl with a little olive oil. Place dough inside and drizzle a little oil over the top. Cover with plastic wrap and set aside in a warm, draft-free place until dough has doubled in size, about 1 hour.

Turn out onto a lightly floured work surface and gently knead 2 to 3 times, forming into a round. Let rest for about 10 more minutes.

Use right away or store as is for 1 large pizza, cut in half for 2 medium pizzas, or divide into 4 equal portions for individual pizzas.

For recipe tips, ways to use it, baking instruction for crispy crust, and proper storage information, please refer to the full article.