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Dissolve one teaspoon of yeast and one tablespoon of sugar in three quarters of a cup of warm water. Allow this mixture to sit until a thick layer of foam forms on top. While waiting, add one cup of all-purpose flour and one teaspoon of salt to a large bowl and stir well to combine. When the yeast mixture has foamed, add one tablespoon of olive oil, then pour that mixture into the bowl with the flour and salt. One quarter to half of a cup at a time, add flour to the bowl while stirring until a ball of dough is formed that can be no longer stirred with a spoon (about one extra cup of flour should be appropriate). Turn the dough out onto a lightly floured work surface and knead for five minutes, adding flour as necessary to prevent sticking.
To use the dough that same day: place the dough back into the bowl, drizzle it with a little olive oil, coat the dough in the oil, cover the dough and let it rise at room temperature for about one hour or until doubled in volume.
To use the dough the next day: follow the above instructions but place the dough in the refrigerator for 18-24 hours instead of letting it rise at room temperature.
Once the dough is finished proofing, roll it out into a circle, add toppings, and bake in a pre-heated 450°F (230°C) oven for 10-12 minutes.