In a bowl, combine the sugar and water. Sprinkle over the yeast and let it activate.

In another bowl, whisk together the flour and salt.

Make a well in the center and pour in the olive oil and water.

Mix to combine, and place the dough on a flour service, adding as much flour as necessary so that the dough doesn’t stick. Knead the dough for 10 minutes or until it reaches an elastic texture.

Brush two glass bowls with olive oil and divide the dough into two portions.

Place the dough into the bowls and brush the surfaces with olive oil. Cover the bowls with cling wrap and place in a warm area for 1-1 1/2 hours, or until the dough has doubled in size.

In the meantime, combine all the ingredients to make the sauce into a bowl.

Take out 1 of the balls of dough and press it out with your fingers on a floured surface. Stretch out till it reaches 10 – 12 inches in diameter. Press around the edges to form a lip. Repeat with second ball of dough. Place both on a parchment lined baking sheet sprinkled with flour or cornmeal, and brush surface with olive oil to prevent dough from going soggy. Dent the dough with fingertips.

Divide the cheese and distribute between Pizzas, first the mozzarella and then the parmesan.

Place on desired toppings.

Bake in a 450 F or 230 C preheated oven for 10-15 minutes or until crusts are golden brown.