Using a stand mixer with the dough attachment, combine yeast and warm water. Stir until dissolved and let sit for about 5 minutes or until yeast is foamy. If your yeast does not get foamy, it is dead and you need to try again.
Add flour, olive oil, salt, and sugar and mix on low speed for about 7-8 minutes or until soft dough ball forms and begins to pull away from the sides of the bowl.
Turn out dough ball onto floured surface and form into ball. Pour a little olive oil into mixing bowl and coat all sides, then return dough ball to bowl. Cover tightly with plastic wrap and let sit in warm place to rise (see notes).
In about 1-2 hours, dough should have doubled in size. Punch dough down to release the air, turn out onto floured surface, and divide into two. Roll each into seperate balls and let rest, covered in plastic, for about 15 minutes.
Roll out each ball of dough on lightly floured surface into the size and shape you desire. Place on parchment lined sheet pan or directly on flour dusted pizza stone (like I use).
Using tips of fingers, lightly stipple the dough to prevent bubbling while cooking and then brush with a little olive oil.
Top with your favorite pizza toppings and bake at 475° F for about 12-15 minutes. Slice pizza and enjoy!
Notes
For the warm environment, I usually turn my oven on 200° F with the door slightly ajar, let it heat up then turn it off. Then I'll place the bowl in the oven with the door still slightly ajar for about 10-15 minutes and then close the oven.