Dissolve the sugar in the water, sprinkle on the yeast, allow it to bloom for 10 minutes, until it''s frothy.
Mix all ingredients thoroughly, until it comes together in a ball. turn it out onto a lightly floured surface.
Knead by hand or use a stand mixer (I recommend by hand... you''ll learn to control the moisture of the dough MUCH better!) for at least 6 minutes!
The dough will become plastic and slightly shiny. place it in a lightly oiled bowl, cover with cellophane and allow to rise for 1 hour* until volume is doubled.
*if you want deep dish, after 30 minutes of rising in the bowl, gently remove the dough ball and stretch it to fit your well-oiled pan of choice. allow it to rise another 20 minutes.
do NOT punch down the dough. If you didn''t go the pan-pizza route, now is the time to roll it out or hand-stretch it. If it gets too springy and refuses to spread out properly, let it rest 5 minutes then carry on. Fit the dough to your pan.
Top it.
Bake it at ~400 (ovens vary! Experimentation pays off!) for about 15 minutes for thin or hand stretched, about 25 minutes for deep dish.
enjoy!