Combine yeast, water and sugar in food processor and pulse once to combine. Let sit until foamy, 5 to 10 minutes. Add the olive oil and pulse to combine. Mix flour and 2 teaspoons kosher salt in a medium bowl; add the flour to the food processor and pulse until dough pulls away from the side and gathers around the blade.

Turn the dough out onto a lightly floured surface and form into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. You can make the dough ahead; wrap in plastic and refrigerate up to 1 week or freeze up to 2 months. Bring up to room temp before using.