In a small bowl, stir together the water, sugar, and the yeast. Set aside for 5 minutes, or until the yeast is foamy.

To knead the dough in a stand mixer: In the bowl of a stand mixer fitted with a dough hook, place the flour and salt. Mix on medium speed until combined. Add the yeast mixture and the olive oil. Mix on medium speed until the dough forms into a ball around the hook, 5 to 6 minutes. If the dough is too dry to form a ball, add water 1/2 tablespoon at a time until the mixture comes together. If the dough is too sticky, add a little more flour.

To knead the dough by hand: If you don’t have a stand mixer, combine the dough ingredients in a large bowl and mix with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead by hand for 5 minutes, or until the dough is smooth, elastic, and only slightly sticky. If it feels very sticky, work in a little more flour.

Form the dough into a smooth ball.

Brush a large bowl with the remaining 1 teaspoon of olive oil and place the dough inside. Cover with plastic wrap and set aside to rise until the dough has doubled in size, about 1 hour.

Turn the dough out onto a floured surface. Stretch to fit a 14-inch pizza pan or similar.

Top and bake according to the pizza recipe you are using, typically 10 to 13 minutes in a 500°F oven, or until the crust is browned.