In a small mixing bowl dissolve the sugar in warm water (105℉ - 110℉), then whisk in the yeast. Yeast is active when you see it start to bubble on top. If it doesn't bubble on top, the yeast packet is no longer active. Start water, sugar, and yeast mixture over with a new yeast packet.
Turn dough out onto a lightly floured surface. Knead dough until it is smooth and elastic, adding more flour to the surface as needed, this could take approximately 5-10 minutes. Cut dough in half and form into two smooth balls of dough.
Lightly oil two large mixing bowls with about 1 teaspoon of olive oil each, and place each dough ball into a bowl. Top dough with a little more olive oil, cover tightly with plastic wrap or a tea towel, set aside in a warm area and let dough rise and double in size for about 1 ½ hours.