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Add the sugar to the water and mix until dissolved.
Then add the yeast and 15 ml olive oil to the water and let it sit for 10 minutes.
In your KitchenAid add the yeast mixture and attach the dough hook.
Combine the flour and the salt, add it into the bowl and mix on a low speed until a dough is roughly formed.
Cover with a damp cloth and leave for 30 minutes
Wet your hands
Then stretch and fold one corner, then rotate 90 degrees and perform your 2nd fold, rotate 90 degrees do your 3rd fold, rotate 90 degrees and do your 4th.
Cover and rest for 30 minutes
Do 4 more folds
Rest for 30 minutes
Do 4 more folds
Rest for 30 minutes
Do the final 4 folds
Add 30 ml olive oil to a new bowl, add in the dough
Wrap bowl with clingwrap and place in the fridge overnight.
Remove from the fridge, leave at room temp for 2 hrs
Preheat your oven to 220°C
Line a baking dish with parchment paper, cover with 30 ml olive and pour dough into the dish.
Stretch the corners to fill the tray (careful not to rip the dough)
Cover with a damp cloth and rest for 1 hr
Pour remaining olive oil over and dimple dough and bake for 20-25 minutes.
Allow to cool for a minimum of 10 minutes and enjoy.