Gently mix yeast, water, and sugar in a large mug. Let sit until yeast is foamy, about 15 minutes.
Meanwhile, in a large mixing bowl mix flour and salt.
Using a wooden spoon slowly stir the liquid mixture into the dry ingredients about 1/3 at a time, incorporating as much as you can before adding more. Once you can no longer stir the dough with a spoon, use your hands to knead in the remaining yeast mixture.
Once ingredients are combined, knead dough on a floured surface until it's smooth and no longer sticky, about 10 minutes.
Divide dough in half and form into two balls, place dough at least 3 inches apart on a cookie sheet or plate and cover with a damp smooth towel.
Let dough rise at room temperature for 30 minutes.
Refrigerate dough for 30 minutes. (Or up to 3 days sealed.)
When ready to use, let dough rest at room temperature at least 1 hour before rolling out.