Bloom the yeast. In a large bowl, whisk warm water with sugar (or honey). Sprinkle yeast over top and let it sit for 5 to 10 minutes until foamy. If it doesn't foam, your yeast may be expired or the water may have been too hot or too cold.
Mix the dough. Stir in the olive oil, then add the flour and salt and mix until a shaggy dough forms. It should look rough and a little sticky, not neat.
Knead briefly. Turn dough onto a lightly floured counter and knead 5 to 7 minutes until smooth and elastic. If it's sticking like glue, dust with a little flour. If it feels dry and tight, wet your hands and knead in a teaspoon or two of water.
Sticky note: This is a fairly hydrated dough, so a little stickiness is normal. Try not to keep adding flour or you'll end up with a tougher, drier crust.
First rise. Lightly oil the bowl, add dough, and turn to coat. Cover and let rise 60 to 90 minutes until doubled.
Optional fold (nice for structure). About 20 to 30 minutes into the rise, wet your hands and do one quick set of stretch-and-folds right in the bowl (pull up one edge, fold it over the center, rotate the bowl, repeat 4 times). Cover and let it finish rising.
Optional cold ferment. For better flavor, you can refrigerate the covered dough for 24 to 72 hours. You can refrigerate it after about 20 minutes at room temperature or refrigerate it right after kneading. It'll rise more slowly in the fridge, and that's the point.
When you're ready to bake, let it sit out 60 to 90 minutes so it relaxes and stretches easily.
Divide and shape. Punch down gently, divide into 2 equal pieces, and form into balls. Cover and rest 10 to 15 minutes. Stretch each ball into a 12-inch round on a floured surface. Use your hands, let gravity help, and don't bully the dough. If it fights back, let it rest again.
If you're using a peel: Dust it with semolina or cornmeal (it rolls better than flour). Give the peel a little shake before topping. If it doesn't slide now, it won't slide later.
If you're nervous: Build the pizza on parchment, then transfer parchment and all to the stone or steel.
Preheat the oven. Place a pizza stone or steel on the middle rack if using. Preheat to 500°F (or as high as your oven goes) for 30 to 45 minutes. If you're baking on a pizza pan or baking sheet (no stone or steel), use a lower rack for better bottom browning.
Top the pizza. Transfer dough to a pan, peel, or parchment. Add sauce, cheese, and toppings. Keep toppings lighter than you think. Soggy pizza is usually an over-topped pizza.
Bake. Bake 8 to 12 minutes, or until the crust is deeply golden and the bottom is well-browned and crisp. Times vary a lot by oven and surface (steel is faster than a pan). If you want extra crisp edges, finish 1 to 2 minutes under the broiler, watching closely.
Rest and slice. Let the pizza rest 2 minutes before slicing so the cheese sets up a bit and you don't lose all your toppings in one dramatic slide.
