In a large bowl, combine warm water with sugar and salt. Stir until dissolved.
Add oil to the water mixture.
Pour in the flour and instant active dry yeast and work into the water mixture with a fork until the dough comes together. I use a different type of yeast than many are used to. Instant active dry yeast does not need to be activated with water first so I add it in with the flour!
Lightly flour a work surface and finish the dough by kneading until smooth and elastic. If you are new to kneading, fold the dough in half and use the palm of your hand to push the dough away from you in a repetitive fashion.
Place dough in an oiled bowl. I do not worry about letting it rise like other doughs. Just let it rest. Leave in a warm area for 10 minutes then roll out or hand press onto a pizza pan. Personally, I crimp the edges like a dessert pie but feel free to do whatever feels comfortable for you.
Dock the crust with a fork and pre-bake the crust (without any toppings) for 7 minutes at 425°F.