Yeast does require sugar as food. The sugar comes from two sources, from the conversion of starch in the flour to simple sugars through amylase action, and from external sources, i.e., by adding sugar in some form to the dough at the time the dough is made. When Jeff speaks of the yeast not needing sugar, I am certain he means the addition of sugar to the dough ingredients.
Depending on how the dough is managed, and especially the fermentation process, it may or may not be necessary to add external sugar. The fermentation process is affected by many factors, including the hydration levels, the temperature of the water used to make the dough, frictional heat from machine processing, the temperature at which the dough is held (e.g, at room temperature or in the refrigerator), the amount of yeast used, the warmup temperature and duration before forming, and so on. If these factors conspire to promote fast fermentation, as by using a lot of yeast, warm water, high hydration levels, elevated fermentation temperatures (including the effects of machine frictional heating), and elevated warmup temperatures and long warmup times, the entire fermentation process is accelerated and the yeast can run out of natural sugars rather quickly. In the absence of sufficient sugar to feed the yeast, the dough will overfement and the yeast will start to die. That is what results in a slack and soft dough that is hard to shape and form without tearing, and it will not brown up properly because there is insufficient sugar to caramelize and produce the browning effects. It's also quite possible that you won't get the full benefits of the so-called Maillard reactions, which are certain reactions between protein and simple sugars in the dough that result in browning of the crust. The overall result will be a low level of browning, and no amount of baking will cure that.
On the other hand, if small amounts of yeast are used, the level of hydration is kept on the low side, the water used in making the dough is cold/cool, hand kneading is used, and the finished dough is held in the refrigerator at low temperatures, then the fermentation rate will be slowed down and the overall fermentation duration will be extended. In these circumstances, the dough may not need any external sugar. Eventually the dough will run out of sugar to feed upon even under these circumstances, but that may be 2 or more days later. That's why it is important to determine at the outset how long a shelf life you would like for your dough (e.g., a same day dough or a retarded/refrigerated dough), and adjust the parameters that affect the fermentation process (rate and duration) accordingly to achieve the desired results. In either scenario you can always add additional sugar to the dough ingredients to get increased browning, if that is what is desired, although one still has to be careful so that the bottom of the crust doesn't brown up too quickly because of the increased sugar levels before the rest of the pizza has finished baking. This is usually more of a problem with pizzas baked on a hearth or pizza stone than on a pizza screen or disk which shield the dough somewhat from the heat source.