Place water and sugar in a large mixing bowl. Stir until sugar dissolves.
Sprinkle yeast over the water and stir few times. Let sit until foamy (about 5 minutes).
Add 2 cups of flour and salt. Mix in with a wooden spoon until combined.
Add oil and mix well.
Add third cup of flour and stir it in with a wooden spoon.
Place dough onto a floured surface and knead it the last cup of flour.
Knead the dough until smooth and no longer sticky. It should be smooth.
Place the dough into a oiled large bowl, cover with a kitchen towel.
Place in a warm and draft-free place until doubles in size, about 1 hour.
In the meantime, prep the pizza pans by lightly greasing them and sprinkling with cornmeal.
Punch the dough down. Transfer back onto the floured surface. Smooth out into a ball.
Divide into two equal pieces.
Roll out one piece into a circle, about the same size as your pizza pan. Place on the pizza pan, stretching the sides.
Preheat the oven to 420° F.
Place the pizza dough in the oven and bake for 7 minutes.
Brush the sides of the pizza with melted butter and sprinkle with 1 tablespoon of cornmeal.
Top with toppings and bake 12 to 15 minutes.
Notes
This recipe makes 2 large pizzas or 3 thin-crust pizzas.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.