In a bowl, add the yeast and sugar to the warm water and mix until the ingredients dissolve. Let it sit for about 5 minutes until a foamy surface appears, letting you know the yeast is activated.

In a separate bowl, combine the flour and salt. Add the olive oil and yeast mixture and stir until it is mixed, about 1 or 2 minutes.

Turn the mixture onto a floured surface and knead until it becomes smooth, about 7 minutes or so. Roll it into a ball and place in an oiled bowl, making sure to coat the whole ball with the oil. Cover and let sit for around 1 hour, allowing the dough to rise.

In the meantime, prepare your toppings and preheat the oven to 400.

After an hour, turn the dough out onto a surface and roll out flat into a rectangle. Add sauce and toppings. I would recommend putting the toppings in separate rows, and leaving lots of breathing room near the top.

Roll the dough, from the bottom to the top, into a tube. Using a sharp knife, cut out slices about 1' or so thick.

Gently and carefully transfer them to a non-stick baking sheet, or a baking sheet covered in parchment paper. Bake for 18-20 minutes or until the rolls are golden brown. Remove and allow to cool a little before serving.