Add 1 1/2 cups warm water to a large bowl or stand mixer. Water should be between 105 and 110 degrees F, similar to a comfortable bath.

Add yeast and sugar to the water. Wait 3 minutes until the mixture is foamy and bubbly. If no activity occurs, the yeast is inactive. Discard and start over.

Optional sponge step: Stir in 1 cup of flour and let rest uncovered on the counter for 30 minutes up to 3 hours. This builds deeper flavor in your crust.

Add kosher salt, olive oil, and remaining flour one cup at a time, stirring between additions until a shaggy dough forms.

Knead dough for 5 minutes with a stand mixer dough hook or 7 minutes by hand. Finished dough should be smooth, elastic, slightly sticky, and soft.

Place dough in a greased bowl, cover with plastic wrap or a towel, and let rise in a warm spot for at least 20 minutes or up to 2 hours.

Punch down dough and divide into 2 balls for two 12-inch pizzas. Cover and let rest 5 to 20 minutes, then stretch or roll out on a lightly oiled surface.

Par-bake stretched dough on a hot pizza stone at 475 to 550 degrees F for 1 to 2 minutes. Remove, add toppings, and bake 8 to 12 minutes until edges are golden and cheese is bubbly.