Begin by combining 2 tablespoon active dry yeast, 2 tablespoon sugar, 2 olive oil, ¾ tablespoon kosher salt, and 2 cups very warm water in a large mixing bowl.  I like to use the bowl of my kitchenaid stand mixer.

Let proof for 5 minutes.  The yeast should bubble and grow a bit.  If it doesn't, your yeast is dead and you will need to buy new yeast.

Add in 4 cups of flour and kneed using the dough hook of your stand mixer until it pulls away from the sides and forms a ball.  If it does not begin to form a ball, gradually begin to add in up to one additional cup of flour. Kneed for several minutes.

Cover with a thin towel and let rise until doubled in size. About 20 minutes.

Once risen, punch down dough.

Form into 6 equal sized balls and roll in corn meal.  Place on a baking sheet that has been lined with parchment paper and dusted with additional cornmeal.

Cover with a thin towel and let rise until doubled in size. About 20 minutes.

Preheat oven to 400°F (200°C). Bake 15-20 minutes, or until lightly browned and hard to the tap on top.