Place the yeast and sugar in an electric mixing bowl with a bread hook attachment. Pour 1/4 cup of warm water over the yeast and swirl. Allow the mixture to foam for 10 minutes.
Then add the remaining 1/2 cup of water, oil and salt. Turn the mixer on low and slowly add 2 cups of bread flour. Allow the mixer to run until the flour is well combined and the hook is kneading the dough. The dough should be very sticky, but still firm enough to pick up. Add a little more flour if needed. Let the mixer knead the dough for another 5-10 minutes.
Drizzle olive oil around the sides of the mixing bowl, lifting the dough for good coverage. Cover the mixing bowl and let the dough rise for 2 hours.
Once the dough has doubled in size dump it out on a floured work surface and cut it into two 8-ounce pieces. Roll the ends under to create round balls.
Then using a well-floured rolling pin, roll the dough out to 12-inch circles. Place the dough circles on parchment paper. Lightly oil the tops and let them rest a few minutes before adding toppings.
If saving for later, wrap each dough ball in plastic and place in the freezer.
I often double or triple this recipe and keep the extra dough in the freezer.