Dissolve sugar in the warm water using a wisk (or spoon if you don't have a wisk)

In a very large bowl, add flour and the active dry yeast (yes to the flour), and the salt and mix well.  

Add the sugar water to the flour

Mix all together and knead until smooth.  NOTE:  It will be very sticky at first.  However, if it becomes way too dry after kneading for a bit, then add a little more water.  But as it mixes, it will surprisingly get moist. 

Once dough resembles a nice ball of smooth dough, add some olive oil to a clean bowl for the dough to rise in.  Make sure to coat the ball with the olive oil. 

NOTE:  I use extra virgin olive oil for a stronger flavor.

Sprinkle the dough with flour, cover with a cloth, and let rise until double in size in a warm area.  

NOTE: This should take about 30 minutes.  If no changes in 15, you need a slightly warmer place and humidity.  Use a damp cloth to help with humidity.

When double in size, place dough on floured surface like a cutting board or clean counter.

Again sprinkle dough with flour, gently form into shapes (use a cutter), and move to a floured cloth to rise on.

NOTE:  Use a cloth that won't have lint or fibers.  If not, then use whatever you have, just make sure the bottom is floured.  If only a cookie sheet, use that, if a cutting board, use that.   It's okay.  

Sprinkle again with flour, cover, and let rise until nearly double in size.  (this is the 2nd rising). Should take about 30 minutes.

Transfer to a baking pan and bake at 445F (230C) for 18-20 minutes.  The top will turn a beautiful brown and bread will sound hollow when you tap it.  Oh yeah, and your kitchen will smell incredible!

Use a bread knife to cut, and let cool a few minutes just so you won't burn yourself from the steam.   Enjoy, enjoy and enjoy!