In a stand mixer bowl add 1 ¾ cups warm water (about 110°F), 2 ¼ tsp active dry yeast, and 1 tbsp granulated sugar. Give it a stir and let it sit for 5 minutes. The mixture will start to bubble.
In 5 minutes, add 2 tablespoons olive oil, 1 ½ tsp salt, and 3 ½ cups all-purpose flour.
In a stand mixer, using a dough attachment, mix the ingredients on low speed until combined. After it’s mixed, let it knead for 5 minutes on low speed. The dough will be a little bit sticky. (If you don't have a stand mixer, first, mix all ingredients with spatula, then knead with your hands.)
NOTE: Because different brands have different flour texture and moisture, you might need to use less or more flour. If your dough is too sticky, simply add a little bit more flour. Though, make sure you don't add to much. It should be soft and a little bit sticky. That will help you to have a chewy and soft texture.
When done, add another 2 tablespoons olive oil to coat the dough from all sides.
Cover the bowl with plastic wrap and a clean towel. Let it rise for 2 hours, it will double in size.
When ready, preheat the oven to 475°F.
Then take off the towel and plastic wrap from the bowl and gently press the dough to deflate. Divide it in half.
Place one half of the dough on a round baking pan. Using your hands, flatten and stretch the dough into a 12-inch disk, leaving the edges lifted.
Top with pizza sauce (or Homemade Marinara Sauce), cheese, pepperoni, and bake at 475°F for 15-18 minutes on a middle rack.
When done, let it rest for 5 minutes, cut into 8 slices with pizza cutter and serve.