Add the sugar and yeast to the warm water and let proof for 5-10 minutes. It should look frothy.
Add the olive oil and the salt.
Add 2 cups of the flour and mix well.
Add 1/2 cup more of the flour and mix well.
Put the other 1/2 cup of flour on a large cutting board and knead into the dough. (You can also make the dough in a stand mixer, making sure to switch to the dough hook after mixing in the first two cups of flour)
Cover and let rise in a bowl until doubled, about 45 minutes. If you are in a pinch for time, you can also just roll it out and use it right away.
Once dough is risen, punch down.
Lightly cover your pizza stone or pan with olive oil and then sprinkle corn flour over it. This will help the dough not to stick.
Put all of the dough on the pizza stone and roll to the edges. If you roll it slightly over the edges, you can take the overlapping dough and lift it back onto the pan, making a higher crust edge.