I don't understand the downvotes, given that sugar both feeds the yeast bacteria needed for proper rising, and to balance the high acidity of tomatoes.
yes but you don't mix the dough with the tomatoes until the very end so it wouldn't impact the yeast. With proper flour sugar is not necessary, as the flour itself will be broken down by the yeast (hence the maturing/proofing stage). If you "exhaust" the flour, then you'll need sugar to get an "artificial" Maillard reaction and a nice browning of the crust.
Yes obviously you don't add tomatoes and sugar to the dough, you prepare a sauce on the side and add a bit of sugar to that.
Yeast needing no sugar to work is something I've never heard of, could you please forward more information about this? Thank you.
Dough will rise just as well without any added sugar -- the starches in the flour are the primary food source for the yeast. If you don't believe me, try it yourself. The purpose of sugar in doughs is to assist browning -- especially at home-oven temperatures -- and "improve" the flavour. I personally prefer baking dough without sugar, but you do whatever you prefer.
I prefer to experiment, that's why I'm asking more details. I'll try right now.
There's simple carbohydrates in flour, so presumably that's what the comment is implying.
You don't need sugar in the sauce if you use high quality tomatoes that have a balanced sweetness / acidity.