In a small bowl, dissolve the sugar in warm water and sprinkle yeast on top. Let it sit for 5 minutes until frothy.

In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.

Turn the dough onto a floured surface and knead for 8 minutes until smooth and elastic. The dough should spring back when poked.

Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 30 minutes. It should double in size.

Meanwhile, preheat the oven to 475°F. If using a pizza stone, place it in the oven to heat.

Divide the dough into 4 equal portions. On a floured surface, roll each portion into an 8-inch round. The edges can be slightly thicker for a crust.

Transfer each round to a piece of parchment paper for easy handling.

Set up a pizza bar: arrange pizza sauce, mozzarella, and toppings in small bowls. Let each person top their own pizza.

Spread about 2 tablespoons of sauce on each pizza, leaving a 1-inch border. Add cheese and toppings as desired.

Slide the pizzas (on parchment) onto the hot baking sheet or stone. Bake for 10-12 minutes until the crust is golden and cheese bubbles. The bottom should be browned and crisp.

Let cool for 2 minutes before slicing. Garnish with fresh basil if using.