Mix together the warm water and the yeast (water has to be about 100-110 degrees. Too warm will kill the yeast and too cool will keep the yeast from activating) Let this stand for about 3-5 minutes until the yeast dissolves completely.
In a separate bowl mix together the olive oil, flour, salt and sugar. Knead the dough until it's smooth and elastic (about 5 minutes or less)
Split the dough into two and then roll the dough into a ball and place in a bowl. Cover the bowl with plastic wrap and let it sit until it doubles in size (about an hour...but longer is better). At this point you can freeze the dough for up to 2 weeks if you wish.
If you have a pizza stone, place it in the oven at 450 degrees while the dough is rising. A hot pizza stone allows for a crispier crust. If you don't have a pizza stone, it's perfectly acceptable to use a baking sheet or a pizza pan, but don't preheat it.
When the dough is done rising, flatten it with your hands starting at the center and working out. Pinch the edges to form a lift. Brush the top with olive oil (this is optional) to prevent the sauce from making the dough soggy. Then add any sauce or toppings you want and bake for 10-15 minutes (I usually set the timer for 12 and then keep an eye on it from there) and enjoy!!
I'm not vegan (or even vegetarian) so I don't know what you like on your pizza, but this dough is so versatile you could put ANYTHING on it!! I've even made pizza pocket/calzones out of it and they turned out pretty good!!
We love pizza at my house and this recipe, although it takes a little while, is so easy and yummy!