MAKE THE SALAD
In a large bowl, combine 1/2 cup of the water with the yeast and sugar and let stand until foamy, about 5 minutes. Add the remaining 1 1/2 cups of water, 5 cups of the flour and the kosher salt and stir until a stiff, crumbly dough forms. Scrape the dough out onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes; add more flour as necessary to prevent sticking. Divide the dough into 6 pieces and form each piece into a ball. Lightly brush each ball with olive oil and transfer to an oiled baking sheet. Cover with plastic wrap and let rise until doubled in bulk, about 1 hour.