Preheat oven to 450 degrees F or 425 degree for convection bake.
Lightly spray baking sheet with cooking oil and set aside. Sheet pan sizes vary, I use both my 15x20 or 13x18.
In a small mixing bowl or glass measuring cup add warm water, add yeast, sugar, and salt. Stir together. Let stand until creamy, about 5-10 minutes.
In a medium mixing bowl add flour, olive oil and stir in the creamy yeast mixture.
Stir until it starts to come together, then knead until smooth.
Let rest for 5 minutes or you can immediately roll out, I do both. Just easier to roll out if you let it sit for 5 minutes.
Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer dough to a sheet pan or baker's peel dusted with cornmeal. Place crust in oven and bake for 10 minutes. Spread sauce and desired toppings on the dough and place back in the oven and bake another 15 minutes or until cheese has melted and the crust is a nice golden brown.
Let baked pizza cool for a few minutes, then cut, serve and devour.