Preheat oven to 375 °F.
Pour the lukewarm water into a large mixing bowl and dissolve in the sugar. Sprinkle the yeast over the surface and let sit for 10 minutes or until the yeast has become foamy and covers the surface of the water.
Stir in the salt, olive oil, and 2 C of flour. Once the flour has been incorporated, add in the next ½ C and put dough onto a floured surface. Knead until the dough is smooth, adding flour a tablespoon at a time if it becomes too sticky. Do not knead for more than 2 minutes or the dough will become tough.
Press the dough into a ball and place back in the bowl. Cover with a damp paper towel to prevent it from drying out. Let the dough rise for 10-15 minutes, until it is doubled in size.
Use this time to prepare your toppings and to sprinkle your baking pans with a thin layer of corn meal.
Roll the dough on a floured surface into 2-3 pizzas. You can roll the edges in to create a crust.
Transfer dough onto a baking pan lightly covered in corn meal.
Cover with toppings of your choice.
If you like, you can brush some olive oil on the crust edge, to get a nice golden brown crunch. This dough will get crispy without the oil, but usually stays lighter in colour.
Bake at 375 °F for 12-15 minutes or until the crust is crispy. Please note that if you put a lot of toppings on, it will take longer to cook through.