Place the warm water, yeast, sugar, and olive oil in a large mixing bowl. Stir to combine.

Add the flour and salt to the water mixture. Use a wooden spoon to mix until all the flour is hydrated and a ragged dough forms. Turn the dough onto a lightly floured surface. Knead until the dough is very smooth and elastic, 8-10 minutes.

Form the dough into a ball and place it in a lightly oiled mixing bowl. Cover the bowl tightly with plastic wrap, and set in a warm place to rest. Allow the dough to rise for 2 hours, or until doubled in volume.

Once the dough has risen, place a baking stone or two large baking sheets in the oven. Preheat the oven to 450°F.

Cut the dough into 8 equal portions. On a lightly floured surface, gently roll 1 dough portion into a thin 6-inch circle, about 1/8-inch thick. Place the finished circle on a baking sheet and cover with a damp towel while you repeat with the remaining dough.

Quickly open the oven door and transfer the dough circles directly onto the hot baking stone or sheets, spacing them roughly 2 inches apart. Bake the pita for 5 minutes.

Open the oven door and swiftly flip the rounds. Continue baking until the pita are puffed with a few golden spots, 2-3 minutes.

Check to see that pita bread is done. Remove from oven or add time as needed.

Allow the pita to cool for 15-20 minutes before serving. Leftover pita bread can be kept in an airtight container for up to 3 days, or frozen for 3 months.