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In the bowl of your stand up mixer (or a large bowl if you knead by hand) add the warm water and sugar, sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine.
Add the olive oil, flour and salt, with the hook attachment start to combine on low speed #1, scrape the hook and then raise to medium speed #2 and knead for approximately 5-7 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading).
Place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl with plastic wrap and a large clean kitchen towel, leave in a warm draft free area until doubled in bulk, approximately 2 hours.
Pre heat oven to 450° (250° celsius). Punch dough down a few times and divide into 1-3 balls, let dough rest for 20 minutes.
Place the dough in the desired pizza or cookie sheets (lightly oiled) and shape the dough into the desired shapes (using your clean hands).
Top with your favourite toppings, bake for approximately 15-20 minutes until crust is golden and cheese has melted.