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1
Combine the warm water, yeast, and sugar in a small bowl and stir until the yeast dissolves, 3 to 5 minutes.
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2
Combine 3 cups of the flour and the salt on a work surface.
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3
Make a well, then add the yeast mixture and 1 tablespoon of the oil.
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4
Knead the dough until firm and elastic, 10 to 15 minutes, adding additional flour if needed.
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5
Grease a large bowl with 1 teaspoon of the oil.
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6
Shape the dough into a ball, add to the bowl, and turn to coat it completely with the oil.
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7
Cover the bowl with plastic wrap and place it in a warm spot until the dough has doubled in size, 2 to 2 1/2 hours.
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8
Punch the dough down, divide it in half, and shape it into 2 balls.
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9
Oil another large bowl with the remaining 1 teaspoon oil.
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10
Place one dough ball in each bowl and rotate them to coat them completely with the oil.
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11
Cover both bowls with plastic wrap and let the dough rise in a warm draft-free spot for 1 hour or until doubled in size.
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12
When doubled in size, punch the dough down again.
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13
Flatten out each ball on a lightly floured surface.
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14
Using your hands, gently press and stretch out each piece of dough into an oval approximately 1/2-inch thick and 12 by 9 inches in diameter.
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15
Be careful not to overwork the dough.
