In a medium size bowl combine the warm water, yeast and sugar. Let the yeast activate until it's very bubbly, about 15 minutes.
In the bowl of an electric stand mixer fitted with the hook attachment add the flour, salt and 1/2 cup olive oil. Add the activated yeast. Mix on low speed. Once the dough has formed in the bowl, continue to knead with the hook attachment 5 or 6 minutes on medium speed until the dough is soft and smooth. If the dough is very sticky, add a little more flour just to make it slightly"tacky". You want the dough to be slightly tacky.
Remove the dough to a clean floured work surface and knead by hand 2 or 3 times.
Coat a large bowl with olive oil, place the dough in the bowl and turn it to coat on all sides. Cover with a clean towel or plastic wrap. Place in a warm draft free place to rise to double it's size, about 1 hour.
After the first rise, place 1/2 cup of olive oil in a jelly roll pan. Spread it to cover the pan. Place the dough in the pan, start spreading the dough out with your hands, turn the dough over to coat it on both sides. Continue to spread the dough out to fit the pan to the edges. As you spread the dough out, spread your fingers out and make finger holes ( just let your fingers poke through the dough) in the dough as you stretch it to fit the pan.
Place the dough in a warm draft free place to rise a second time, to double it's size. This takes about one hour. While the dough is rising, preheat your oven to 425 degrees.
After it's risen, sprinkle the dough with a little olive oil on top and bake 20 - 25 minutes until golden brown. Cool completely. If making the pizza, add tomato sauce, toppings and shredded cheese. Broil or bake until cheese has meted.