In a large bowl, dissolve the yeast and sugar in the warm water. Let it rest for 10 minutes for the yeast to activate.
Add the oil and salt an mix. Then add in the flour and salt, slowly, mixing using a wooden spoon, until you get a sticky dough.
Put the dough on the kitchen countertop and knead for about 15 minutes until you get a very soft and elastic dough (you can alsoto this whole kneading process using a standing mixer with the dough hook on).
Place the dough in a bowl with some oil, cover with plastic wrap and let it rest for 2 hours at room temperature (better if it is somewhat warm) until it doubles in size.
Preheat the oven to 428° F (220° C) or at the oven´s highest temperature.
Once the dough has doubled in size, place it on the kitchen countertop and split in two pieces, one for each pizza.
Using your hands, carefully strech each piece of dough until you get two big circles of about 13 inches (35 cm) in diameter (it isn´t recommended to use a rolling pin). Place each circle onto two pizza pans, floured, so the doug doesn´t stick.
Spread some tomate sauce and enough cheese on top of each pizza. Then put your favorite toppings, like ham, fresh tomatoes, olives and mushrooms. Season the pizza with dried oregano, basil and garlic salt.
Bake the pizzas at 428º F (220º C) (or at the oven´s highest temperature) for 20 minutes until they get fluffy and turn golden brown.
Once ready, take them out of the oven and cut it in 8 pieces using a pizza cutter or kitchen siccors.
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