Prepare the dough: In a small bowl, dissolve sugar and yeast in warm water. Let it sit for 5–10 minutes until frothy — this activates the yeast. In a large mixing bowl, combine flour and salt. Gradually pour in the yeast mixture and olive oil, stirring until the dough starts to come together. Transfer it onto a lightly floured surface and knead for about 7–8 minutes until smooth and elastic. Form into a ball, coat lightly with olive oil, and cover the bowl with a clean towel. Let it rise for 1 hour or until doubled in size.

Preheat the oven: Set your oven to 475°F (245°C). If you’re using a pizza stone, place it inside to heat up — this helps give the crust that pizzeria-style crispness.

Shape the crust: Once the dough has risen, punch it down gently to release air. Roll it out on a floured surface into a 12-inch circle (or rectangle, depending on your pan). Transfer it onto parchment paper or a lightly oiled baking sheet. Brush the surface with olive oil to prevent sogginess when baking.

Assemble the pizza: Spread pizza sauce evenly across the crust, leaving about an inch at the edges. Sprinkle half of the cheese first to help anchor the veggies. Arrange bell peppers, mushrooms, onions, olives, zucchini, and spinach evenly across the pizza. Top with the remaining mozzarella, then sprinkle oregano and red pepper flakes for extra flavor.

Bake the pizza: Transfer to the oven and bake for 15–20 minutes, or until the crust is golden and the cheese is melted and bubbly. If you prefer a crispier crust, bake it directly on the pizza stone for the final 3 minutes.

Finish and serve: Remove from the oven and let the pizza cool slightly before slicing. Drizzle a touch of olive oil or a sprinkle of grated Parmesan if you like. Slice into 6–8 pieces and serve warm with a side of marinara or ranch dip.