In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5 to 10 minutes until the mixture is foamy.
In a large mixing bowl, whisk together the all-purpose flour and salt.
Make a well in the center of the flour mixture and pour in the yeast mixture and 2 tablespoons of olive oil.
Using a wooden spoon or your hands, mix the ingredients until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until the dough is smooth and elastic. Add small amounts of flour if the dough is too sticky.
Lightly coat a large bowl with olive oil. Place the dough in the bowl and turn it to coat all sides with oil.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
Once risen, punch down the dough to release air bubbles and turn it out onto a floured surface.
Divide the dough into 4 equal portions for individual 12-inch pizzas or keep whole for a larger pizza.
Roll out the dough thinly to your desired thickness, ideally about 1/8 inch thick, to achieve the classic Chicago thin crust.
Your Chicago Style Thin Crust Pizza Dough is now ready to be topped and baked according to your pizza recipe.