If making the dough, pour the warm water into a large bowl and sprinkle the yeast over the top. Allow to sit 2 minutes, then add the sugar, salt, and half the oil. Stir and allow to sit for another 2 minutes.
Add the flour a half cup at a time, mixing thoroughly. Once the dough starts to form a ball (at about 2 cups of flour) dump on to a clean countertop to knead. Add more flour as you knead the dough, just enough to prevent sticking. Knead for about 5 minutes”squishing and pushing away from you, then folding and pressing back towards you. The dough should be smooth, springy, and firm, but not dry.
Place the dough back into the bowl with the other tablespoon of oil, rolling it over a few times to coat. Cover with a kitchen towel and set in a warm spot for 40-60 minutes.
Once the dough has nearly doubled in size, preheat your oven to 450°F. If using a pizza stone, preheat it inside the oven too.
Roll the dough to desired thickness. Once the oven and stone (if using) are hot, place the dough onto the stone or pan and layer your toppings.
Depending on the thickness of your toppings and crust, bake 8-15 minutes. The crust will be a light brown when done. Remove from oven and allow to sit a few minutes before cutting and serving.