Place 1/2 cup flour, yeast, and sugar in a mixing bowl. Pour in warm water and whisk together thoroughly.

Cover bowl and let sit until mixture gets bubbly.

Drizzle in olive oil; add salt and remaining flour. Mix together until mixture forms a sticky dough ball.

Lightly flour a work surface. Knead dough until soft, supple, and slightly elastic. Pour a few drops of olive oil in a bowl, transfer dough ball, and turn to coat.

Cover bowl and place in a warm spot until dough doubles in size.

Transfer dough to a work surface and knead to remove air bubbles. Place dough in a resealable plastic bag and refrigerate overnight.

Break off a piece of dough smaller than a golf ball. Flatten and roll out into a circle 1/8-inch thick.

Invert a mixing bowl on a work surface; lightly flour its bottom. Stretch and place dough on the bowl. Stretch evenly down the edges to create thin translucent layer.

Heat a cast iron skillet over high heat. Place dough into skillet and cook for 45 to 60 seconds per side.