Place warm water in a small bowl. Sprinkle in the yeast and then sprinkle the sugar over the top. Stir and let sit for a couple of minutes until foamy.

In your mixer bowl, add 6 cups of the flour and the salt and whisk until combined.

Add the yeast mixture and olive oil to the flour mixture. Mix with the dough hook until combined, scraping down as needed.

Add remaining flour by the spoonful ONLY IF NEEDED until the dough is tacky but not overly sticky on your fingers.

Let the mixer knead the dough for 5 minutes on low speed.

Remove the bowl from the mixer and use a spatula to gently bring the dough together. Lightly spray the top and bottom with non-stick cooking spray.

Cover the bowl with plastic wrap and a clean kitchen towel and let rise in a warm spot for an hour or until it is doubled in size.

Line one extra large or two large baking sheets with silicone mats or parchment paper.

Once the dough has risen, punch it down and empty it onto a lightly floured surface. Divide into six equal size pieces.

Flatten each piece with the palm of your hand and form each into a ball by pulling the edges into the center.

Place the balls on the baking sheet(s) and cover with a cotton towel. Let rise again in a warm spot for about 30 minutes.

Preheat the oven to 375°F. Optionally spray each ball with warm water for extra chewiness.

Bake on the middle rack for 15-20 minutes or until golden brown. The internal temperature should reach around 190°F.

Remove from the oven and transfer to a cooling rack to cool.

When ready to use, slice off the tops, scoop out the insides, and fill with soup or dip.