Mix the warm water with the yeast and the sugar and let it sit for 5 minutes until the yeast develops. Make sure that the water is lukewarm and not hot.
Add 2 1/2 cups of flour with the proofed yeast and mix well . if you have a standing mixer such as a Kitchenaid, set up the hook attachment.
Add the additional 2 1/2 cups of flour and the salt. Knead the dough until it gets smooth. In the Kitchenaid it should take about 7 minutes. Longer if you are doing it by hand.
Cover the bowl with Saran Wrap and let it sit for at least an hour till it doubles.
When you are ready to make the pizzas, pour 2 tablespoons of olive oil on each pizza pan (if you are making them in a pan otherwise you don't need it) and evenly coat the bottom.
Preheat the oven at 425 degrees Fahrenheit
Remove the dough from the bowl and add a little bit more flour as needed till the dough isn't sticky anymore.
Split the dough in half and roll each ball of dough very thin and place it on a pan. If you are placing it straight on a pizza stone then start assembling it on the transfer paddle that you will place it in the oven with.
Top your pizza dough however you like it! This is the fun part. Don't forget to leave 1/4 inch around the sides without sauce and toppings as this is the edge of the crust.
Bake each pizza separately at 425 degrees for 18 minutes.
if you are forming this into a ciabatta bread, it will need to be backed for about 35 minutes at the same temperature.