2 tbsp granulated sugar
1 tsp active dry yeast
1 tsp salt
1 tbsp extra virgin olive oil.
2 cups all purpose flour
Water in bowl with sugar, yeast, and 1/4 cup of the flour. Whisk it around lightly with a fork or whisk to wet the dry ingredients. Set it aside for ~20 minutes to let the yeast start doing its thing. Should get a bit foamy after ~20 minutes. Throw the rest of the ingredients into the same bowl and mix. When it's mostly come together dump it out on a lightly floured board and work it with your hands, kneading it just until everything is combined. Add flour or a touch of water if you need to; you want a smooth-elastic dough, not a sticky dough. Work it into a ball by cupping one side of the ball with one hand and spin/sliding the dough from the top to the bottom center (while it's laying on the board). Basically, stretching the dough while forming a ball.
Wipe out the mixing bowl and splash some olive oil in there to coat the bottom & sides of the bowl and toss the dough ball in. Generously coat the dough ball with olive oil to keep it moist. Throw a towel over the bowl and let your dough rise to double in size.
Once the dough has doubled, punch the dough down, take it out of the bowl, split it in two ~equal halves, form two balls (by cupping each dough ball one at a time in both hands and spin/pull the dough from the top to the bottom center), wrap them tightly in plastic wrap, and throw them in the fridge for ~24 hours.
When you're ready to make your pies, take the dough out of the fridge and let it rest on the counter for 30-40 minutes before you start working it into your crust. To work the dough into your crust, put the dough on a lightly floured board and work the ball from the middle out. Press down in the middle and push out toward the edge. Spin the ball a bit and push down in the middle and out toward the edge. Spin, down, and out.