Pour the warm water in a large bowl. Add the yeast and sugar, then stir. Leave for 5 minutes to activate the yeast. The mixture should bloom or become foamy as proof that the yeast has been activated. Note 1
Add some of the bread flour, 1 tbsp olive oil, and 1 tsp salt to the yeasted water. Mix until combined. Add the rest of the flour and mix again until it forms a shaggy dough.
Tip the dough out onto a floured worktop. If the dough is too sticky, add a teaspoon or more of flour; If it feels dry, sprinkle a bit of water. Knead for about 10 minutes - gently fold, push, and rotate the dough - until smooth and elastic. Then shape it into a ball.
Lightly oil a large bowl and place the dough. Cover it with a cling wrap or a tea towel, and leave it in a warm, draught-free area. Let it rise until doubled in size, about 1 1/2 - 2 hours. To test whether the rising is complete, gently press with a finger tip. If the indentation springs back gradually but not quite all the way then it is ready. Note 2
Deflate the dough using your knuckles. Tip the dough out onto a floured worktop. Divide it into three (3) pieces at approximately 230g each. Form each into a ball shape. Lightly flour a large tray or plate and transfer the dough. Apply a thin oil on top of each dough and cover with cling wrap. Leave it to rest for 20 to 30 minutes.
Meanwhile, preheat the oven to 230℃ / 450℉ or hotter. Take one dough and place it on a lightly floured worktop. Press and stretch the dough starting from the centre working outwards until the dough is ½ inch thick. Note 3