In a large mixing bowl, add the wam water, sugar, and salt. Stir until combined.

Pour the active yeast on top of the warm water mixture and let sit for a few minutes until the yeast becomes bubbly and active.

Stir in the olive oil.

Gradually mix the flour into the bowl using a large wooden spoon or your hands.

Mix until a slightly wet and sticky dough forms.

Cover the bowl with plastic wrap and allow to rest for at least 2-3 hours or until the dough doubles in size.

Sprinkle flour onto a clean work surface and lightly coat your hands with flour. Drop the dough onto the work surface and gently work the flour into the dough.

Divide the dough into 4 individual balls. Cover and allow the balls to rest for 30 minutes.

To Bake: Preheat oven to 450°F and line two large rimmed cookie sheets with parchment paper. On an oiled surface roll out the dough balls forming about 10 inch pizzas. Transfer the crusts to the prepared cookie sheets, top with your favorite toppings, and bake for about 8-12 minutes until golden brown and the cheese is melted.

Enjoy!