In a large bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.

Add 2 cups of the flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

Gradually add the remaining 1/2 cup of flour, about 1/4 cup at a time, mixing until the dough comes together and is no longer overly sticky. You may not need all of the flour, or you might need a tiny bit more.

Turn the dough out onto a lightly floured surface. Knead the dough for 7-10 minutes, until it is smooth, elastic, and springs back when gently poked.

Lightly oil a clean, large bowl. Place the kneaded dough in the bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel.

Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.

Once risen, gently punch down the dough to release the air. It is now ready to be shaped and used for your favorite pizza, calzones, or breadsticks!

If not using immediately, you can refrigerate the dough for up to 2 days or freeze it for up to 3 months. Thaw frozen dough in the refrigerator overnight before use.