1. Sift the flour and fine sea salt into a pile on clean, flat, large, smooth, solid work surface.

2. Make a well in the center.

3. Add the active dried yeast, white sugar, extra-virgin olive oil to the water in a small bowl. Let set for 10 minutes to proof.

4. Pour the yeast mixture into the flour well.

5. Slowly draw the flour in from the sides of the well with a fork, and incorporate the liquid.

6. As the dough begins to come together start using your hands to work the rest of the liquid with the flour.

7. Knead the dough until it is smooth and elastic.

8. Dust the inside of a large bowl with flour. Place the dough ball into thebowl and dust the dough ball with flour.

9. Cover the bowl with a damp cloth and allow to rest at room temperature for 60 minutes. The dough will double in volume.

10. Remove the dough ball from the bowl and place on floured surface. Knead for several minutes to push the excess air out of the dough.

11. The dough is ready for stretching into 1/8 to 1/4-inch individual rounds. Not using immediately, cover with plastic wrap and place in refrigerator.