Combine water, yeast, and sugar in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, and oil, and stir until a ragged dough forms. Transfer to a lightly floured work surface.

Knead with floured hands until dough is smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 30 to 45 minutes. 

To use it: open the dough on a non-stick surface. Pinch it with a fork to prevent it from inflating in the oven. Bake for 10 minutes at 450ºF. After that you can fill it with the toppings you want and bake for 15 minutes.