(Optional step or to be done ahead) Dissolve the sugar in the water w/ instant yeast. Let it sit for about 10-15 mins until the yeast activates.
In another bowl, mix the flour and salt. (Make sure to stir well so that the salt will be dispersed into the flour)
Combine the flour, the “yeast solution”, and then the oil. Knead it until smooth and elastic.
Drizzle a bit of oil in a large mixing bowl and place dough to rest. Wrap with cling film, also making sure there is space for the dough to rise.
Proof the dough by leaving it in a warm temperature and moist place or in an oven-proofer. This will take 20 - 45 mins or until doubled in size.
When proofing is completed, take it out, dust a baking tray, and divide into two. Roll out the dough into a circle (or any shape you prefer).
Top with the prepared sauce (see “tomato base” instructions) and toppings (see “assemble your pizza” instructions).
Let it reproof slightly for another 10-15 mins before baking. (do not add the cheese yet to avoid oil from oozing out or from burning. Fat separation happens when cheese is overbaked!)
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