Combine warm water, sugar, and yeast. Let it sit for a few minutes until frothy. Add vegetable oil. Then combine the flour and salt 1/2 cup at a time. Continue adding the flour until the dough can be pulled away from the sides with a spatula. The dough will still be quite sticky. Next, grease a large bowl and scrape the dough into the bowl. Cover with plastic wrap for 1 hour at room temperature until doubled. Turn dough out onto well-floured surface. Pull dough around the bottom, stretching it to create a smooth ball. Drizzle the stone with olive oil and stretch dough onto stone and shape.