For the Dough:

1. Pour the 1/4 cup warm water into a medium bowl. Evenly sprinkle the yeast and sugar onto the water, and whisk by hand to blend. Let the mixture sit for 5 to 15 minutes, or until the yeast is activated and the mixture looks frothy.
2. Pour the activated yeast mixture into the bowl of a stand mixer fitted with a dough hook attachment. Add 1 1/4 cups room temperature water and the olive oil.
3. Add the flour, and then sprinkle the salt on top. With the dough hook attachment, knead on low speed for about 2 minutes, or until the mixture forms a thick and cohesive dough.
4. Remove the bowl from the stand mixer. Cover the bowl with plastic wrap or a damp, lint-free cotton towel. Let the dough rest and hydrate at room temperature for 20 to 30 minutes.
5. Return the bowl to the stand mixer fitted with the dough hook attachment. Knead at medium speed until the dough is firm, elastic, and smooth, about 6 to 8 minutes. If the dough seems very sticky, slowly add in more flour and continue kneading to incorporate.
6. Grease a large mixing bowl lightly with oil. Transfer the dough to the bowl. Cover the bowl with a new film of plastic wrap or another damp cotton towel. Let the dough rise at room temperature until doubled in size, 1 to 2 hours. Depending on the temperature of the room, the dough may need to rise for a shorter or longer period of time, so plan to adjust accordingly.

For Shaping, Assembling, and Baking:

1. If using a pizza stone, preheat the oven to 500°F. Place the stone in the oven and allow it to heat up while preparing the pizza.
2. If using a baking sheet, choose a metal rimless baking half sheet or 16-inch metal circular pan. Set out the sheet and line it with parchment paper. If using a rimmed baking sheet, turn the sheet upside down before lining with parchment paper. Preheat the oven to 425°F. 
3. Turn the dough out onto a lightly floured work surface. Divide the dough in half and form each half into a smooth ball. Cover the balls with plastic wrap or a clean towel, and let rest for 20 minutes.
4. Work with one ball at a time, leaving the remaining half under the plastic wrap. Dust the top of the dough lightly with flour, and flatten the dough with your fingers or a rolling pin. Stretch and form the dough into a disc about 14 inches in diameter. Carefully transfer to the baking sheet or a pizza peel (if using a pizza stone).
5. Apply your preferred toppings, leaving a 1/2-inch border around the edge.
6. If using a pizza stone, transfer the pizza from the peel to the preheated stone in the oven. If using a baking sheet, transfer it directly to the oven.
7. Bake for about 10-15 minutes on the pizza stone, or about 20-25 minutes on the baking sheet, until the crust is golden brown around the edges.
8. Remove the baking sheet from the oven, or use a peel to transfer the pizza from the stone to a heatproof surface. Let the pizza cool slightly for 5 minutes before cutting into 8 slices.
9. Serve immediately. Repeat with the remaining dough.