In a small bowl, combine warm water, dry yeast, and sugar. Stir gently and let it sit for about 5-10 minutes until frothy.
In a large mixing bowl, whisk together pizza flour and kosher salt.
Pour the frothy yeast mixture into the flour mixture. Add olive oil and mix until a shaggy dough forms.
Transfer the dough to a floured countertop and knead for about 5-7 minutes until smooth and elastic.
Form the dough into a ball, place it in a greased bowl, cover with a towel, and let it rise for about 30 minutes.
Preheat your oven to 475°F (245°C) with a pizza stone inside or grease a baking sheet with olive oil and sprinkle with cornmeal.
Punch down the risen dough and divide it into two portions. Roll out the dough into your desired thickness.
Transfer the rolled-out dough onto the pizza stone or baking sheet. Add toppings and bake for 10-12 minutes until golden and crispy.
