In a small bowl, combine the water, yeast, and 1/2 teaspoon sugar. Whisk, then set aside for 10 minutes.
Meanwhile, combine 2 cups flour, the salt, and the remaining sugar in the bowl of a stand mixer. Stir briefly to combine, then add the olive oil.
When the yeast water is ready, add it to the bowl. Mix, using the dough hook, for about 5 minutes on your mixer’s lowest setting. Every minute or so, pause the mixer to stir in the dry ingredients around the edges.
Once all of the dry ingredients are incorporated into the dough, add the remaining 1/2 cup flour. Mix for another 30 minutes on the lowest speed. Ideally, pause the mixer every 5 minutes or so to scrape the dough ball off the hook.
The dough should be slightly sticky to the touch, but dry enough that it’s not sticking to the mixer bowl. If the dough feels too tacky or too dry after 30 minutes of mixing, add flour or water just 1 teaspoon at a time. Allow the mixer to incorporate the addition for 5 minutes before adding more.