In a bowl combine yeast, sugar and warm water and proof the yeast for 15 minutes or until frothy on top.
In another bowl combine flour and salt and stir with a wooden spoon.
After the yeast has proofed pour about 3 cups of the flour and salt mixture into the warm water/yeast mixture and stir with a wooden spoon to combine and then slowly add the remaining cup of flour-Don't knead it, it will be lumpy. You want to add only 3 cups of the flour and then the remaining cup of flour because you don't want it to be to dry, so if it feels too dry don't add the full remaining cup.
Pour a little olive oil in a bowl and pat the dough with a little olive oil to keep it moist and put the dough it in the bowl. Cover the bowl with plastic wrap and allow to rise until it has doubled in size for an hour.
After an hour pat a little olive oil on your hands and divide the dough into balls. Form two balls/loaves however you want to form them-either circular or rectangular.
Sprinkle a little corn meal onto a baking sheet, and put the two formed loaves of dough on the baking sheet. Let rise for another hour in a warm area.
Preheat oven to 425. After dough has risen for the second time, bake for 10 minutes, then lower the temperature to 375, then bake for an additional 15 minutes. If you would like a firmer crust, bake for an additional 5 minutes.
After baking remove from oven and let cool completely and then cut and enjoy!