Whisk the warm water and sugar in a medium sized bowl, and add the yeast. Let sit for 10 minutes until the mixture is foamy.
Stir in olive oil into the mixture.
In another large bowl, combine the flour and salt.
Stir in the yeast mixture.
Finish kneading the dough by hand on a lightly floured surface until the dough is smooth and elastic.
Knead the dough into one large ball. Spray a large bowl with cooking oil, then place the dough into it. Cover the bowl with a wet kitchen towel and let the dough rise until it is doubled in size, around 1 hour and 30 minutes.
Divide the dough into 6 even pieces.
Roll out the dough into the appropriate sized pizzas.
After rolling the pizza dough, keeping the dough out of the sun is important, preferably inside. If the dough is left out in the sun for too long, the dough will get sticky and will be hard to deal with. The dough could also dry out, ruining the dough. If this happens, you can just mix the dough in a bowl and re-roll it. I stack pans on top of each other with the dough already rolled out on them. When doing this, spray both sides of the pan with cooking spray, and the pans will not stick together with the dough.
It’s also important to keep the ingredients cool, as cheese can melt very easily and the vegetables can start to dry out if left in the sun. I keep the ingredients cool in a tub full of ice, so that my ingredients don’t melt, while also being able to keep them outside and easily accessed while making a pizza. You could also leave all of the ingredients in the shade.