• In a mixing bowl add the water, sugar and yeast followed by 1/4 cup of the flour Let it sit for 10 minutes or until you see the top frothy and bubbly.
• In another bowl measure out the flour and salt, combine.
• Once the yeast is frothy (10 or so minutes later) add the olive oil. Using A Stand Mixer: Attach the dough hook, and start to gradually add the flour and salt mixture as the stand mixer combines the ingredients. You may have to stop and scrape the sides of the bowl down and continue. Speed #2 is generally a good place to be on, 5 minutes. When the dough moves away from the sides of the bowl and clings to the dough hook, take it out and onto a lightly floured surface. Knead it for 2 to 3 minutes to get it into a ball. Oil the same stand mixer bowl with about a teaspoon of olive oil and rub it around the dough as well. Cover and rise for 1.5 hours until it doubles in size.
• Using Your Hands Add the remaining flour into the bowl with the frothy yeast followed by the salt and mix with a spatula/wooden spoon until you can't mix it anymore then get it out of the bowl and onto a lightly floured surface. Knead the dough for 5 minutes into a ball (gentle kneading nothing hectic). Oil the same mixing bowl with about a teaspoon of olive oil and rub it around the dough as well. Cover and rise for 1.5 hours until it doubles in size.
• Preheat the oven to 500°F / 250 (260) C° and place a your pizza stone or baking tray at the bottom of the rack.

Preheat The Oven

• Preheat the oven if you're using a hot stone, pizza oven or baking tray. For the skillet on the stove top you will get to preheating it later.

Roll Into Dough Circles

• When The Dough Has Doubled: Remove the dough from the bowl onto a clean kitchen counter sprinkled with a little flour and divide it into 8 parts. This is where you can either immediately continue to the next step or you can weigh each part to get an equal size. Keep the dough parts covered with a slightly damp kitchen cloth while working.
  
• Shape each one of those parts into a ball and each ball gets rolled out into a circle. Keep dough balls covered with a slightly damp kitchen cloth while working.
  
• Once all the dough circles are rolled out, bake each one or however many you can fit on your oven tray / hot stone or pizza oven and bake for approximately 3 minutes or until puffed up. Once they are puffed up remove them from the oven, place on a cooling rack until properly cooled, about 5 minutes. After 5 minutes, cover them with a clean kitchen cloth / kitchen towel, just to keep them from drying out.

Stove Top Skillet (Preheated)

• Heat the skillet until piping hot, to test pour a tablespoon of water onto the pan and if it sizzles you know it's ready.
• Brush about half teaspoon of oil onto the skillet and place each pizza dough circle into the hot skillet. When you see it puff up flip it and cook the other side.

Oven Baking Pita Bread

• The oven should be preheated to 482°F / 250 °C.Place the hot stone or skillet into the oven, 2nd lower rack from the bottom.If your oven is properly heated, it should take about 3 minutes for the pita bread to puff. Flip it and cook the other side for about a minute or 2.

Pizza Oven

• Preheat to 500 °C / 932°F
• Depending on the size of the pizza stone you should be able to get about 3 dough circles at a time.
• Close the door until they puff up.