Dissolve yeast and sugar in warm water for 5 minutes until foamy. Mix flour and salt in a large bowl, then add the yeast mixture and olive oil. Knead for 8 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky. Place in an oiled bowl, cover, and let rise for 1 hour until doubled.

Preheat oven to 475°F. Roll the dough on a floured surface into a 14-inch circle. Transfer to a greased pizza pan or baking sheet. Create a slightly thicker edge for the crust by pinching the dough around the perimeter.

Spread pizza sauce evenly, leaving a 1-inch border for the crust. Use the back of a spoon to create thin, even coverage.

Sprinkle mozzarella first, creating an even layer that covers the sauce completely. Add provolone on top for extra stretch. The cheese should be generous but not overwhelming - about ¼ inch thick total. Add pepperoni if using, pressing lightly into the cheese.

Bake for 12-15 minutes until the crust is golden brown and cheese is bubbly with light brown spots. The edges should sound hollow when tapped. Let cool for 3 minutes before slicing.