In a small measuring cup, heat 50 grams (about 1/4 cup) of the water until it's warm but not hot (between 105-110°F).

Add the olive oil, active dry yeast, a few pinches of the sugar, and the warm water to a small bowl. Gently stir to combine. Let it stand until the yeast is foamy, about 5-10 minutes.

In the bowl of a stand mixer with a dough hook attachment, combine the flour, salt, and remaining sugar. Alternatively, if you're making the dough by hand, mix the flour, salt, and sugar in a large mixing bowl.

Pour the activated yeast into the flour mixture. With the mixer running on LOW speed, slowly pour in the remaining water just until the dough is tacky (not sticky) and pulling away from the sides of the bowl. You may not use all of the water. To mix by hand, use a wood spoon or dough whisk to stir while slowly pouring the water into the flour mixture. If the dough gets too thick, you can use your hands instead.

Turn the mixer speed to MEDIUM LOW and knead the dough for 5-7 minutes. To do this by hand, knead the dough on a lightly floured surface instead.

Next, drizzle a clean bowl with olive oil and place the kneaded dough in the bowl. Cover it with a tea towel and let it rise in a warm spot until doubled in size, about 1 1/2-2 hours. (If you live at high-altitude, start checking at 1 hour. Dough rises quicker at higher altitudes).

Once the dough is doubled, place a rack in the lower half of your oven and preheat it to 425°F. If you have a pizza stone, place it on the rack. Then, brush a Sicilian pizza pan or seasoned sheet pan with a generous drizzle of olive oil.

Punch down the dough. Then, using your hands, gently spread the pizza dough evenly into the entire pan, making sure to press it into the edges.

Spread the sauce over the pizza dough, leaving a 1/2-inch border. Sprinkle the cheese over the top and add any desired toppings.

Place the pan on the pizza stone (if using) on the lower rack of your oven. Bake the pizza for 20-25 minutes, until the dough is golden-brown, the bottom is crispy, and the cheese is bubbly. Cool for 5 minutes, cut into 12 squares, and serve!