Dissolve the sugar in the warm water and gently stir in the yeast. (I use my kitchen thermometer to be sure the water temperature is about 110 degrees Fahrenheit). Allow it to proof for 5 – 15 minutes.

Place 2 of the 4 cups of flour in the bowl of a stand mixer with the dough hook attached and add a pinch of salt, the yeast/water mixture, and 1 – 2 tablespoons of olive oil.

Stir until it’s combined, and then gradually (1/2 cup at a time) add in the remaining flour until the dough forms a ball.  (You don’t want to use too much and make the dough too dense, you just want to make sure that it isn’t sticky).

Remove the dough from the mixer bowl and knead the dough by hand until it’s smooth and elastic, then form into a ball and place in a lightly greased bowl.  Use your hand to lightly coat the top with olive oil and cover it loosely with a kitchen towel.

Allow it to rise for a few hours and then form into 4 balls to then roll out into dough.  Top with desired pizza toppings and cook at 450 on a pizza stone (heat the stone in the oven as the oven preheats) for 10 minutes.