In a large bowl, combine 2 tsp active dry yeast and 1/2 tsp sugar with 1 cup lukewarm water. Whisk to dissolve.
Add 65 g unbleached all-purpose flour and whisk to dissolve.
Let rest for 15 minutes, until frothy and bubbly.
Add 1 tsp salt, 2 tbsp olive oil, and 220 g unbleached all-purpose flour, keeping the remaining 60g of flour in reserve.
Stir until the mixture forms a shaggy mass. Dust with some of the reserved flour, then knead in the bowl for 1 minute.
Turn the dough onto a work surface. Knead lightly for 2 minutes, let rest for 10 minutes, then knead again for 2 minutes. Use the minimum amount of your reserve flour. The dough should be soft, moist, and slightly tacky, while still being easy to handle.
Clean and lightly grease your large mixing bowl. Put the dough back in, cover it tightly with plastic wrap.
Let rise for 1 hour, until doubled in size.
While the dough is rising, preheat your oven to 475 ºF. Place your pizza steel on the bottom rack of your oven to get it nice and hot for 1 hour.
After your dough has risen, punch it down and divide into 8 equal pieces.
Roll each piece into a little ball and place them on your work surface or a piece of parchment paper. Cover them with a damp towel.
Let rest for 10 minutes.
Working one or two at a time, take the balls and flatten them into disks using a rolling pin. You should be shooting for around 8" in diameter and between 1/8" and 1/4" thickness.
Take your disks and place them directly on your cooking surface.
Let your pitas bake for 2 minutes on one side, at which point they will be nicely puffed. Then flip and bake for 1 minute. The pitas should be largely pale with some brown spots.
After removing from the oven, place them on a wire rack to cool.