Add the warm water to a bowl and sprinkle the yeast and sugar over the top, set aside for 10 minutes to let it get foamy. If it doesn't get foamy, your yeast is no longer alive and you will need to start over with new yeast.

If you're making it by hand, add the flour, salt, and olive oil into the bowl with the yeast/sugar/water mixture and stir to combine. When it is fully combined, turn out onto a floured surface and knead with floured hands for 10 minutes. If you're using a stand mixer, add the flour, salt, and olive oil and the yeast/sugar/water mixture into the bowl of your stand mixer fitted with the dough hook attachment. Use the "stir" setting to combine the ingredients, scraping down the sides of the bowl as needed. When the ingredients are combined, turn the mixer onto speed #2 and knead for 2 minutes. Turn the dough out onto a floured surface and knead with floured hands for about 1 more minute.

Form dough into a ball, oil the bowl and the top of the dough and place the dough into the oiled bowl. Cover it with plastic wrap and a kitchen towel and let it rise for an hour and a half.

Turn the dough out onto a floured surface, press the air out and divide the dough into 8 equal pieces.

Roll each piece into a ball, cover with a damp kitchen towel, and rest for 20 more minutes. Meanwhile, place a baking sheet upside down on a rack in the middle of your oven and preheat it to the maximum temperature (which will likely be about 500-550°F).

Use a rolling pin to roll 2 of the balls of dough out into ⅛ inch thick rounds (it's ok if they aren't perfectly round).

Carefully place them on the hot baking sheet in the oven and bake for about 3-4 minutes, until puffed and slightly golden but not brown. Continue with the remaining dough.