Pour 1 cup warm water into a small bowl. Add sugar, and sprinkle in the yeast. Using a fork, stir the mixture until the yeast is dissolved and the water has turned tan. Let stand until foamy, about 10 minutes. In a food processor fitted with the metal blade, combine 2 3/4 cups flour and the salt, and pulse 3 to 4 times. Add the yeast mixture and the olive oil. Pulse until the dough comes together, adding more flour as needed until the dough is smooth, not tacky, when squeezed. Transfer to a clean work surface, knead four or five turns and shape into a ball.
Place the dough in a lightly oiled bowl, smooth side up. Cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour. Remove the plastic wrap and place your fist in the center of the dough to punch down. Fold the dough back onto itself four or five times.
Divide the dough into four equal portions, and roll each into an 8-inch round. Stack the rounds, separated by lightly oiled sheets of parchment paper, then double wrap the stack tightly with plastic wrap, and freeze.
Preheat the oven to 500 degrees with a pizza stone on lowest rack. Remove dough from freezer, and let stand at room temperature until thawed, about 30 minutes. Sprinkle cornmeal on a pizza peel or inverted baking sheet. Place dough rounds on top, and cover with toppings, as desired.
Slide rounds onto pizza stone, and bake until crust is crisp and golden and toppings are bubbling, 5 to 7 minutes. Remove from oven; serve immediately.