Put sugar & yeast in a small bowl and stir in 1/3 c of the water. Leave in draft free spot to activate. If yeast does not bubble & foam in 5 minutes throw it away and start again.
Mix flour and salt in a bowl. Add olive oil, remaining water and yeast mixture. Mix until dough loosely clumps together. Transfer to lightly floured surface and knead 8 minutes, adding a little flour or a few drops warm water if necessary, until you have a soft dough that is not sticky but dry to the touch.
Rub the inside of a large bowl with olive oil. Roll the ball of dough around the bowl to coat it with oil, then cut a shallow cross on the top of the ball with a sharp knife. Leave the dough in the bowl and cover with clean dish towel or put it inside a plastic bag and leave in draft-free spot for 1 to 1½ hours until double in size (or refrigerate 8 hours to rise slowly).
Punch down the dough to its original size and divide into 2 portions. At this point dough can be refrigerated up to 4 hours or frozen. Bring back to room temperature before continuing.
Working with one portion (half the dough), divide into 12 sections. Push the dough out to make a thick circle. Use the heels of your hands and work from center outwards to flatten the dough into a circle with a slightly raised rim. These will be the bases for your pizettes. The pizza dough is now ready to use. Cook on a lightly oiled tray dusted with cornmeal, get it into the oven as quickly as possible.
For full sized pizza form one portion (half the dough0 into one 12” circle.