Place warm water in a large mixing bowl. Stir in sugar and sprinkle yeast over the top. Allow to set for five minutes until it foams.

Add olive oil, flour, salt, and herbs. Stir with a wooden spoon until a shaggy dough forms.

Transfer the dough to a floured surface and knead for about five minutes until smooth.

Place dough in a greased bowl, cover, and let rise until doubled in size, about one hour.

Preheat the oven to 500 °F. Prepare baking sheets with nonstick spray and cornmeal or parchment paper.

Divide the dough into 16 portions. Flatten each into rounds on the baking sheets.

Spread pizza sauce and sprinkle with toppings as desired.

Bake for 8 to 10 minutes or until crust is crisp and cheese is melted and lightly browned.

To freeze baked pizzas, wrap cooled pizzas in foil or plastic wrap and place in a larger zip-top bag. Thaw and reheat in a 350 °F oven for about 5 minutes.

To freeze unbaked pizzas, assemble as directed, place trays in the freezer, then stack frozen pizzas between layers of paper and store in a freezer bag.