Use this dough to make Grilled Pizza with Chopped Tomato, Parsley, and Mozzarella.
Pour the warm water into a small bowl. Add the sugar, and sprinkle in the yeast. Stir the mixture with a fork until the yeast is dissolved and the water has turned a tan color. Let yeast stand until creamy, about 5 minutes. Place the flour and salt in the bowl of a food processor; pulse to combine. Add the yeast mixture and olive oil to the flour mixture; pulse until the dough comes together, adding flour as needed until the dough is smooth but not sticky when squeezed. Transfer the dough to a clean surface, and knead four or five times, until dough forms a smooth ball.
Brush the inside of a medium bowl with olive oil; place the dough in the bowl, smooth-side up. Cover the bowl tightly with plastic wrap; place in a warm spot until doubled in size, about 40 minutes. Remove the plastic wrap, and punch down dough. Fold the dough down on itself four or five times. Turn the dough over, folded-side down; cover with plastic wrap. Return to set in a warm spot to double again, about 30 minutes.
Punch down dough, and knead about four or five times. Cover with plastic, and let rest another 5 minutes before using.