In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.
In a stand mixer (or large bowl), combine flour and salt.
Add the yeast mixture and olive oil. Mix until a dough forms.
Knead for 8–10 minutes until smooth and elastic (or 5 minutes in a mixer).
Place dough in a greased bowl, cover with a damp towel, and let rise for 1–1.5 hours or until doubled.
Punch down the dough and divide into 4 equal portions.
Shape each into a tight ball and place on a parchment-lined baking sheet.
Cover and let rise for 30–45 minutes until puffy.
Preheat oven to 400°F (200°C).
Mix egg and water for egg wash. Brush over dough balls.
Use a sharp knife to score an "X" on top (optional).
Bake for 20–25 minutes until golden brown and hollow-sounding when tapped.
Let cool slightly, then cut off the top and scoop out the center to fill with soup or dip.
