Measure the yeast, sugar and lukewarm water in a small bowl and let it proof for about 5-10 minutes.

Sift the flour in the bowl of a stand mixer.

Add the yeast mixture and combine roughly with a sturdy wooden spoon or your stand mixer. The dough will have a “ragged” look. Let it stand for about 1 minute for the flour to hydrate.

Add the salt and the oil

Attach the dough hook and knead for about 5-6 minutes. Dough pulls away from the sides of the mixing bowl when done.
Alternatively, can be kneaded by hand.

The dough can be used the same day, refrigerated or even frozen.