Combine water, yeast, and sugar in a bowl; let sit until foamy, about 15 minutes.
Add the flour, salt and oil and stir until a lumpy dough forms. Transfer to a lightly floured work surface.
If you want to knead by hand:
Knead with floured hands until the dough is smooth, elastic and sticky, but does not stick to your hands.
If you want to beat it in the mixer:
Add the yeast mixture to the rest of the ingredients and knead the dough (with the heavy-duty shovel) for about 5 minutes.
Transfer to an oiled bowl, turning the dough to coat evenly. Cover with plastic wrap and let rest in a warm, draft-free place until doubled in volume, 30 to 45 minutes.
To use: Roll out the dough on a non-stick surface. Pinch it with a fork to prevent it from inflating in the oven. Bake for 10 minutes at 450ºF / 230ºC.
After that, you can stuff it with whatever toppings you like and bake it for 5 minutes.