Lightly grease a large bowl and set it aside.

In another bowl, combine warm water, sugar, and yeast. Let the mixture sit for about 5 minutes until it turns bubbly. Stir in the olive oil.

In a medium bowl, mix together the flour and salt.

Gradually stir the flour mixture into the yeast mixture until a rough dough forms.

Transfer the dough onto a lightly floured surface. Knead it for about 10 minutes until it becomes smooth and elastic.

Place the dough in the greased bowl, cover it with plastic wrap, and let it rise in a warm place until it doubles in size, about 1 to 2 hours.

Set your oven to 500°F and place a baking stone on the middle rack to heat up.

Turn the risen dough onto a lightly floured surface. Gently deflate it and shape it into a 16-inch roll, about 2 inches thick. Cut into 8 equal pieces and form each piece into a ball.

Roll each ball into a 6-inch circle about ¼ inch thick. Let them rest, covered, for 30 minutes.

Transfer dough rounds to the hot stone and bake until lightly golden, approximately 5 minutes per batch.

Remove from the oven and cool them completely on a rack before storing in a zip-top bag.