In a large bowl, add your warm water and yeast. Let sit for a minute or two until it looks foamy. If it doesn't foam up within 5 minutes, toss it out and try again. *See notes on why, below.
Add in the flour, sugar, salt, and olive oil, stirring to combine. The dough will appear shaggy.
Lightly sprinkle a work surface with flour and then turn the dough out onto the counter. Knead for about 5 minutes until elastic and smooth. Try to incorporate the dough pieces that didn't originally want to stick.
Place the dough back into the bowl and then rest it on top of the stove as the oven preheats to 500 degrees F. Let the dough rest for 5 minutes.
Arrange the pizza toppings so that they're nearby and then roll out the pizza dough to make one large pizza or divide and roll out into two small personal sized pizzas.
Place on a baking sheet or pizza pan and top with sauce, cheese, and toppings as desired. Bake in the oven for 10 minutes or until crust is golden and the cheese is melted and bubbly.
Notes
While this dough doesn't need to rise, there is a 5 minute rest period after you knead it. This is simply because the glutens in the dough have been worked through excessive movement and become tighter.By letting the dough rest for 5 minutes, you relax the gluten, making it soooo much easier to roll out into a circle. If you tried to roll it out without relaxing it, you'd notice that the dough springs back into its original shape. Allowing the dough to rest saves your sanity!Use those 5 minutes to prepare the toppings and preheat the oven, or to dust the counter with flour.NOTE 1*Yeast has an expiration date and while the date on the package might not have come to pass, if improperly stored, the yeast can still expire. Yeast can also die from too hot of water or not bloom because the "warm" water was too cold. 110 degrees F is the perfect temperature for getting the desired results from good yeast.NOTE 2** Also, if you use a packet of yeast, there will be leftovers as those normally contain 2 ¼ teaspoons of yeast per square. If you truly wanted to let your dough rise before using it, you can let it rise in a warm spot until it's doubled in size. This is usually about an hour.Make AheadMake your dough as directed and after you knead it, place it in a greased bowl with plastic wrap on top. Stick it in the fridge and it can last up to two days this way.Freezer MealsSimply make your pizza (toppings included) and freeze flat in the freezer for up to 4 hours (until solid). Then take the pizza and wrap it well in plastic wrap and then again in aluminum foil. You can bake from frozen, but will need to add more time to ensure the dough cooks evenly.