Whisk together the yeast and water, until the yeast is dissolved. Stir in the sugar.
Combine flour and salt in a stand mixer with a dough hook or a large bowl.
Add the yeast/water and oil to the flour and mix until well combined.
Continue mixing until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands. Add any additional flour a little at a time as needed if the dough is too sticky.
Knead dough on a floured work surface until dough is soft, smooth, and elastic, about 8 minutes. Cut and roll dough into portions.
Form the portions into a tight round balls. Transfer to individual olive oil-brushed bowl(s). Roll the dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and set it in a warm place until it doubles in size (about 1 hour) or place it in the refrigerator for 24 hours. (Do not put it in a place that is too hot or it will over rise.)
Allow dough to rise until doubled in size. (If cold rising in the refrigerator, let it sit out at room temperature about 30 minutes prior to using).