Preheat oven to 400°F.

Proof the yeast in the bowl of a stand mixer by combining it with the sugar and warm water. Stir to dissolve. Let stand for 3 minutes or until foam appears.

Using a dough hook attachment, turn the mixer on low and slowly add the flour to the bowl.

Dissolve the salt in 2 tablespoons of water and add it to the bowl while the mixer is running.

Pour in 1/4 cup olive oil.

When the dough starts to come together, increase the speed to medium.

Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

Turn out the dough onto a work surface and fold over itself a few times.

Form the dough into a round and place it in an oiled bowl; turn to coat the entire ball with oil.

Cover with a damp towel and let it rise in a warm spot until doubled in size, about 45 minutes.

Grease a jelly roll pan with olive oil and sprinkle it with corn meal.

Once the dough is doubled and domed, turn it out onto the counter.

Roll and stretch the dough out to an oblong shape about 1/2-inch thick.

Place dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

Uncover the dough and dimple it with your fingertips.

Brush the surface with more olive oil and then add your toppings: sun-dried tomatoes, olives, caramelized onions, minced garlic, parmesan, and herbs.

Bake for 15 to 20 minutes or until browned on top.

Remove from oven and turn onto a cooling rack; let stand for several minutes before cutting and serving.