In your stand mixer bowl, add 1 ¼ cups of warm water (100 -105 degrees F or 38-40 C). Sprinkle dry active yeast and sugar on top of it and let sit for 10 minutes.
In another bowl, mix flour with sea salt. Add flour to yeast mixture and using a dough hook, mix until a coarse ball has formed on the dough hook.
Allow dough to rest in bowl, with a damp towel covering the bowl, for 5 minutes. Continue mixing for about 2 more minutes.
Coat a bowl with extra virgin olive oil and place the dough into the bowl and coat dough with olive oil. Cover with a damp towel and let rest for 40 minutes.
Divide dough into 2 dough balls and place on a floured surface and cover with a damp kitchen towel (not terry) and allow to rise until doubled in size (about 2 hours).
Form dough into 12-14 inch pizza (free form) placing on pizza peel or cookie sheet.