In a large bowl, dissolve the yeast and sugar in 1/4 cup of the lukewarm water and set aside until foamy, about 10 minutes. Add 1 tablespoon of the oil, 1 teaspoon of the salt and the remaining 3/4 cup of water. Stir in as much of the flour as possible. Turn the dough out onto a lightly floured surface and knead until silky, adding a little more flour if necessary; the dough should be soft but not sticky. Shape the dough into a ball and transfer to a lightly oiled bowl. Cover and let rise in a warm place until doubled in bulk, about 1 hour.