In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy. This indicates the yeast is active.

In a separate bowl, whisk together 3 1/2 cups of the all-purpose flour and the fine sea salt.

Pour the olive oil into the activated yeast mixture. Gradually add the dry flour mixture to the wet ingredients, mixing with a wooden spoon or a stand mixer (with a dough hook) until a shaggy dough forms. If using a stand mixer, knead on low speed for 7-8 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-15 minutes until it's smooth and elastic. Add more flour, 1 tablespoon at a time, if the dough is too sticky, but avoid adding too much.

Lightly oil a clean large bowl with olive oil. Place the dough ball in the bowl, turning it once to coat with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.

Once doubled, gently punch down the dough to release the air. Divide the dough into two equal portions. Each portion is enough for one 12-inch pizza. You can use the dough immediately, or cover and refrigerate for up to 3 days, or freeze for longer storage.