In the bowl of a stand mixer with a dough hook attachment (or in a medium bowl), combine the flour with the salt. Set aside.
In a small bowl, mix together the yeast*, sugar, and olive oil. Gently stir in a small amount of lukewarm water to activate the yeast. Let it stand 5-10 minutes, until foamy. *2 Tbs. yeast at sea-level OR 1.5 Tbs. at high-altitude (5,000 ft).
Pour the yeast mixture into the flour and knead gently with the dough hook (or your hands). Add 1/2 cup of lukewarm water, and keep lightly kneading the dough. Continue adding water, 2 Tablespoons at a time, just until the dough comes together. The dough is ready when the bowl is clean and the dough is still slightly sticky. (You may need more water at high-altitude).
Dust the dough lightly with flour. Drizzle a clean bowl with olive oil, place the dough in the bowl, and cover it with a clean tea towel. Let it rise for 2-3 hours, until doubled in size. (If you live at high-altitude, check the dough at 90 minutes. You don't want the dough to over-rise or it will get tough)!
When the dough is ready, preheat the oven to 425° F. Brush a seasoned sheet pan with the olive oil. My sheet pan is 12x18x2. If you have a larger pan, you may just have thinner crust.
Using your hands, gently spread the pizza dough to fit into the entire pan. Spread the sauce over the pizza dough, leaving a 1/2-inch border. Sprinkle cheese and desired toppings over the pizza.
Bake the pizza for 17-20 minutes, until the dough is cooked through, the bottom is crispy, and the cheese is bubbly. Cut into squares and serve!