in the jar with the lukewarm water add the sugar, the yeast and stir it in
in a bowl add the wheat flour type 00, the sea salt and mix it in dry
add the jar with the yeast in the bowl with the flour
add the olive oil and mix it up
cover it up and let it rest until double its size
once the size of the dough is double lift it up and flip it over itself and repeat 3 to 4 times
cover it up and let it rest for 30-45 minutes or until double its size
flour the edges and the top of the dough
flour your working surface and your dough card
to release the dough from the bowl move down the dough card around the edges
flip over the dough to your working space and flour the top
divide the dough in six equal parts
place the dough in a proofing container and let it rest for 30 minutes or until double its size
punch out from the middle of the piece so to keep the air in the crust from the edges