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

In a mixer bowl, add 6 cups of flour and the salt; 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.

Knead the dough for 5 minutes on low speed.

Gently bring the dough together and lightly spray with non-stick cooking spray. Cover with plastic wrap and a clean kitchen towel and let rise in a warm spot for about 1 hour until doubled in size.

Line baking sheets with silicone mats or parchment paper. Punch down the risen dough and empty it onto a lightly floured surface. Divide into 6 equal pieces.

Flatten each piece and form into a smooth ball, then place on the baking sheets with space between them.

Cover again and let rise in a warm spot for about 30 minutes.

Preheat the oven to 375°F.

Bake on the middle rack for 15-20 minutes, or until golden brown and the bread registers 190°F with an instant read thermometer.

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

When ready to serve, slice off the tops, scoop out the insides, and fill with your desired filling.