Stir 2 teaspoons of active dry yeast and ½ teaspoon of sugar into 1 cup of lukewarm water. Whisk in ½ cup of the 3 cups of all-purpose flour and leave uncovered somewhere warm for 15 minutes, until bubbly.
Add 1½ teaspoons of kosher salt, 2 tablespoons of extra virgin olive oil, and all but about ½ cup of the remaining flour. Mix into a shaggy dough and knead in the bowl for 1 minute.
Knead on a surface dusted with the reserved flour for 2 minutes, until smooth. Cover, rest for 10 minutes, and knead for 2 minutes more.
Place in an oiled bowl, cover, and let rise for about 1 hour, until doubled. Meanwhile, preheat the oven to 475°F / 245°C with a heavy baking sheet on the middle rack.
Divide into 8 balls, cover with a towel, and rest for 10 minutes. Roll each into an 8in / 20cm circle about ¼in / 5mm thick.
Bake in batches on the hot baking sheet for about 2 minutes, until puffed. Turn over and bake for 1 minute more.
