Stir sugar into the warm water until dissolved. Add in the yeast, stir, then cover with a tea towel. Let it sit in a cozy spot for 5-10 minutes until frothy.

In a large mixing bowl, combine Caputo flour and salt.

Once the yeast is frothy, pour it into the flour mix, then add the olive oil. Mix until you have a thick, sticky dough.

Turn the dough onto a lightly floured surface and knead until it forms a smooth ball.

Grease the bowl with olive oil, place the dough back in, cover, and let it rise in a warm spot until it doubles in size (about an hour).

Preheat your oven to 240°C (Fan 220°C / Gas Mark 9).

Divide the dough into two balls for two 8-inch pizzas or leave it whole for one 12-inch pizza. Press it out into a circle shape.

Transfer to a pizza mesh or baking paper. Add your favorite sauce and toppings.

Bake for 15 minutes until the crust puffs and toppings bubble. Serve hot.