1. pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
2. Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until sticky dough forms. 
3. Transform dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. 
4. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.

Cook's Note

To freez, you can wrap the dough in plastic and freez it in a reasonable freezer bag for up to 3 months. If you plan to use it in a recipe that calls for half a patch, divide it before freezing.