Step 1

Place the yeast and sugar in a small bowl. Add the lukewarm water. Stir gently to mix. Allow to sit for 5 minutes, until it becomes foamy.

Step 2

In a mixer fitted with a dough hook, add the flour, olive oil, and salt. Add the yeast-water mixture and mix on low until dough comes together. Raise the mixer speed to medium and mix for 3 to 5 minutes. If dough seems too dry, add water 1 tablespoon at a time, taking care not to add too much water. If it feels too loose and wet, add 1 additional Tbsp flour. The dough should be firm, slightly shiny, and bounce back slightly when you touch it.

Step 3

Allow dough to rise in a greased bowl for 2 hours with a towel draped on top or covered in plastic wrap. (Note – you can do a slower rise overnight in the fridge).

Step 4

Preheat oven to 500°F and place the pizza stone on the top rack of oven to heat. Leave pizza stone in heated oven for at least 30 minutes. (Note: please check your pizza stone’s maximum temperature. Some pizza stones can only withstand a 400-degree oven).

Step 5

Divide the dough into 6 to 8 even pieces (use a food scale to measure most precisely).

Step 6

Roll each piece into a smooth ball and place on a baking sheet lined with parchment paper or silicone baking mat. Drape a towel over the baking sheet and allow to sit for another 30 minutes.

Step 7

Roll out each piece of dough into a flat, round disc around 3 inches wide and ½ inch thick, using a rolling pin. Keep remaining balls of dough covered while you are working.

Step 8

In batches of one or two, place flattened disc on pizza stone at back of oven. Watching closely, bake for 3 minutes or until pita has puffed up. Flip onto other side and bake for another 30 to 60 seconds.

Step 9

Using metal tongs, remove pita from oven and wrap immediately in a towel. Repeat with remaining dough until all the pitas have baked. Keep pita wrapped in a towel until it has completely cooled. If you place still-warm pita in a plastic bag or container, condensation will form and the bread will get soggy.