Whisk together sugar, yeast, and 150ml/ ⅔ cup of luke warm water. Let it rest for 5 minutes.
In the meantime, mix 750 grams/6 cups of flour and salt in a large mixing bowl. Make it look like a volcano, with a hole in the middle.
Pour yeast mixture, the rest of the water and olive oil in the hole and mix with a wooden spatula until a rough dough is formed (or use a stand mixer with the dough paddle attached on low).
Place dough on your kitchen countertop that you dusted with some flour and knead the dough for about 10 minutes. Stretching it out over and over again until an elastic, smooth and firm dough forms. If the dough is too wet add a (few) tbsp of flour (up to 50 grams/ ½ cups). (Again, you can do this as well in a stand mixer).
Let it rest for 1-2 hour in a greased bowl covered with a tea towel (the dough should have doubled in size more or less).
Place dough back on the countertop (add some flour again... not too much though!) and punch it down. Cut the dough in 4 pieces (for 4 medium size pizzas) and roll each piece into a ball. Cover with a towel for 15 minutes.
Preheat oven to as high as your oven will go (245C/475F). And lightly grease and dust 4 baking sheets or pizza pans with olive oil. Sprinkle with cornmeal (preferred for flavor and texture) or flour. Tap excess cornmeal out of the pan.
Roll out each ball with a rolling pin (rub pin with flour first so the dough doesn't stick to it). Or use your hands and stretch and pull it out into a pizza shape.
Place each pizza base on a baking tray. Your pizza is ready for toppings (sauce, cheese etc).
Slide your pizza in the preheated oven and bake it for 5-7 minutes until golden brown and bubbly! Take it out of the oven and cut into slices. Careful hot!