In a small bowl, combine 1 ½ cups warm water (about 110°F), 1 tablespoon sugar, and 1 packet (2 ¼ teaspoons) active dry yeast; let sit for 5 minutes until foamy.

In a large mixing bowl, whisk together 4 cups all-purpose flour and 1 tablespoon salt.

Make a well in the flour mixture, pour in the activated yeast mixture and 2 tablespoons extra-virgin olive oil.

Stir with a wooden spoon or dough scraper until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.

Place the dough ball into a greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

Punch down the risen dough to release air.

Divide the dough into two equal portions, shape each into a ball, and let rest for 10–15 minutes before rolling out.