Add the yeast and the sugar to the warm water and stir to dissolve. Set aside.
Sieve flour into bowl with the salt, add the olive oil.
Make a well in the centre of the flour, add the liquid and mix. When dough begins to form, tip onto a lightly floured work top and knead until the dough becomes smooth and elastic – 5-6 minutes.
Place in a clean bowl, cover and leave to prove in a warm place.
When the dough has doubled in size. Divide into 4 pieces, or as many as you would like, and gently roll out into oval shapes. Don’t knock too much of the air out. Place on an oiled baking sheet and leave to rest for 5 minutes.
Heat the oven to 240, gas mark 9, for 6-8 minutes, until just starting to colour.