Place the sugar in a small container, I use a 2 cup measuring cup. Add the warm water and sprinkle on the yeast. Mix with fork and allow to “bloom” for ten minutes. It should become very frothy, that’s how you can tell your yeast is “alive”.
Add the flour, 1 tbsp. olive oil and salt to a food processor. You can also use a mixer with the paddle attachment or do by hand. I find the food processor the quickest method.
Once the yeast is ready, turn on the processor or the mixer and add the yeast liquid. If doing by hand, place all the dry ingredients in a bowl and add the yeast mixture to the center and stir with a fork to incorporate.
Process in the processor till the dough forms a ball and remove. Place on a floured board and flour your hands. Knead over and over onto itself for about two minutes. The dough should be soft and elastic. Roll into a ball. Oil a large bowl, roll around the dough to cover in oil and cover the bowl with plastic wrap or a damp cloth. Place in a warm spot for an hour to rise, should almost be double in size. Once rise, remove from the bowl and place on a floured board, With floured hands, punch down on the dough and use then or refrigerate in plastic wrap. Remove one hour before using to heat up to room temperature.
Makes one 12″ pizza