Whisk instant yeast, sugar and warm water together in the bowl of a stand mixer fitted with the dough hook attachment. Let it rest for 5 minutes.
Add in 2 cups of the flour and the salt. Knead until the dough comes together and cleans the side of the bowl. If more flour is needed, at it in a bit at a time.
Grease a large bowl with butter or oil. Place the dough in it and cover with plastic wrap. Allow the dough to rise at room temperature for 1 to 1.5 hours, until it is doubled in size.
Preheat oven to 500°F and grease a 14" pizza pan (or two 14" pizza pans if you want thin crust pizza). Punch down dough and then flatten it into a disc. I like to let gravity help me with this a bit by holding it in the air and turning it. Then I place it into the pan and gently flatten it all around so it fits the pan.
Top the pizza with pizza sauce and your favourite toppings such as mozzarella, pepperoni, Italian sausage, green peppers and onions. Bake the pizza for 15-20 minutes or until the crust is browned.
The amount of flour to liquid in making bread varies due to kitchen temperature, humidity or dryness. Start by adding 2 cups of flour into the dough. Add a couple tablespoons at a time until the dough comes together and cleans the sides of the bowl.
I topped this pizza with pizza sauce, mozzarella, pepperoni, Italian sausage, onions and green pepper. Top it with any combination of ingredients you like.
I like to add a bit of flavour to the crust of the pizza with melted butter and Italian seasoning. I melt 1 tablespoon of butter in a small saucepan and add in ¼ teaspoon of Italian seasoning. Bake the pizza until it is almost ready. Take it out of the oven and brush the crust with the melted butter mixture. Place the pizza back into the oven until it is done. You want to add the crust seasoning near the end because the high temperature of the oven would burn the Italian seasoning if it was in the oven too long.