In a small bowl, combine the water, yeast, and 1/2 teaspoon (2 grams) sugar. Whisk, then set aside for 5 minutes.
Meanwhile, combine 2 cups (280 grams) 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 (100 grams) of flour. Mix for another 20 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 and sticking a bit to the bottom of the bowl, but dry enough that it’s not sticking to the walls of the bowl. If the dough feels too tacky or too dry after 20 minutes of mixing, add flour or water just a little bit at a time and incorporate fully.