Pour warm water into the stand mixer bowl and sprinkle the yeast over the surface. Let sit until frothy, about 5 minutes, and observe bubbles forming on the surface.

Add sugar, salt, and olive oil to the yeast mixture. Mix briefly with a spatula until combined, smelling the yeasty aroma filling the kitchen.

Attach the dough hook to the stand mixer. Gradually add the flour while the mixer runs on low speed until the dough begins to come together.

Increase the mixer speed to medium and knead the dough for about 8 minutes, until it develops a smooth, elastic texture that pulls away from the sides of the bowl.

Remove the dough from the mixer, shape it into a ball, and place it in a lightly oiled bowl. Cover with plastic wrap and let ferment in a warm spot until doubled in size, about 1 hour, with the dough visibly puffed and airy.

Once risen, punch down the dough to release excess air. Turn it out onto a floured surface and roll into your desired pizza shape using a rolling pin, with a thin, even crust forming.

Transfer the prepared dough to a baking sheet or pizza stone to add toppings and bake at 475°F (245°C) for approximately 12-15 minutes, until golden brown and crispy on the edges. Observe the crust's color and hear a slight crunch when tapped.