In a large bowl, combine 1 1/2 cups of warm water (around 110°F), 1 tablespoon of sugar, and 2 teaspoons of active dry yeast. Stir gently and let this mixture sit for about 5 minutes until it becomes frothy.

Once the yeast mixture is frothy, add 4 cups of all-purpose flour, 2 teaspoons of salt, and 2 tablespoons of olive oil to the bowl. Mix until a rough dough forms.

Turn the dough onto a well-floured surface and knead for approximately 8-10 minutes until smooth and elastic.

Place the kneaded dough into a lightly greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.

Preheat your oven to 450°F. If using a baking stone, place it in the oven now.

Once your dough has risen, gently punch it down, shape into a round loaf, and let it rest for another 30 minutes.

Make a few slashes on the top of the loaf, then transfer it to your preheated baking stone or pan. Bake for about 25-30 minutes, until golden brown.

Once baked, let the bread cool on a wire rack for about 20 minutes before slicing.