In a large bowl add 1 pkg of yeast and 1/2 t. sugar to 1 cup of lukewarm water. Stir to dissolve. Add 1/2 c. of flour and stir in. Then put bowl in warm place uncovered until mixture frothy and bubbling, about 15 min. Add 1 t. salt, 2 Tlbs olive oil and 2 more cups of flour. Stir until mixture forms a shaggy mass. Knead in bowl for 1 min., incorporating any stray bits of dough then turn onto a work surface and knead lightly for another 2 min until smooth. Cover and let rest 10 min, then knead again. Dust with flour as needed but do not put too much. The dough should remain soft and moist. Put the dough in a clean bowl and cover tightly. Leave until dough has doubled in size, about an hour. Punch down dough and divide into 8 equal pieces. Form each piece into a ball. Put balls on a work surface and cover them with a damp cloth. Let sit for 10 min then working with one ball at a time press a ball of dough into a flat disk approximately 8 inches in diameter and 1/8" thick. Dust with flour if necessary. Put disk on a hot baking dish and put it into a preheated 475 degree over for about 5 minutes until bottom side is lightly browned. Turn disk over and cook an additional 5 min. or so until the other side is lightly browned. Remove from oven and continue in the same way with all the disks of dough.