Put water, sugar and yeast in stand mixer bowl and let sit 5 minutes. Add flour and salt and mix slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes. For use the same day: Cover the dough and let it rise for 1 1/2 - 2 hours, or until double. Punch it down gently and divide into 6 equal pieces. Shape each piece of dough into a ball. Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer skin. Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. Rest for 30 to 60 minutes become soft and elastic, so that they can be easily stretched into a thin crust pizza. To make ahead: Let dough rise just half-way, about 45 minutes. Divide dough into balls, cover and refrigerate. They will rise slightly in fridge. If wrapping individually in plastic, wrap loosely so dough has room to expand. 2 hours before ready to use, remove from fridge and let sit at room temp. To freeze: Same as above but put in freezer instead of fridge. Wrap loosely in plastic wrap. They will rise a bit more even in the freezer.