This bread can be used for sandwiches (I like to put pulled pork on it), for pasta, or whatever else.
Stir yeast, sugar into water. Let sit for 5 mins or until the yeast blooms. If it doesn't, that means the yeast is bad.
Pour flour until it becomes hard to stir with just a wooden spoon. Put a damp towel over the bowl and let it sit for 15 minutes. Add in more flour again until you can't easily stir with the spoon.
Leave spoon in, cover with towel, and let it rise for 2 hrs. Then, gently deflate with the spoon and knead it.
Repeat above 2-4 times.
Coat outside of dough with olive oil, tightly cover in plastic wrap, refigerate. Optionally divide dough ahead.
Leave in fridge 3 hrs or 1 wk.
When ready to cook, preheat oven for 20 mins at 500° with a stone in it. Gently remove dough from bowl, turn it upside down, add seasoning and more olive oil.
Gently stretch dough onto stone directly in the oven. Cok 10 mins or until the top is golden. Let sit for another 10 mins to cool.