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, (the yeast will become foamy - that let's you know it's fresh and ready.)
In your mixer bowl, add 6 cups of the flour and the salt and whisk until combined.
To the flour mixture add the yeast mixture and olive oil. 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. (You might not need any or all of the remaining flour.) Let the mixer knead the dough for 5 minutes on low speed (I use speed 2 on my Kitchen Aid.)
Remove the bowl from the mixer, remove the dough hook and use a spatula to gently bring the dough together. Move the dough around the bowl while you spray lightly underneath with non stick cooking spray. Lightly spray the top of the dough, cover the bowl with saran wrap and a clean cotton kitchen towel and then let rise in a warm spot for an hour or until it is doubled in size.
Line one extra large or two large baking sheets with silicone mats or parchment paper.
Once the dough has risen, punch it down, empty it out on to a lightly floured surface, and divide into six equal size pieces.
Work with one piece of dough at a time. Flatten the dough out with the palm of your hand or a rolling pin to get rid of any bubbles, then form each piece in to a ball by pulling the edges of the dough in to the center, then flipping over and using your cupped hands to gently spin the dough on the floured surface until it is nice and smooth.
Place the balls on the baking sheet(s) so they have plenty of space between them, then cover again with the cotton towel and let rise again in a warm spot for about 30 minutes.
When ready to bake, preheat oven to 375. (You can spray each of the balls with a little warm water at this point to make them a little extra chewy! This is optional.)
Bake on the middle rack for 15-20 minutes, or until golden brown, (bread should register around 190 degrees with an instant read thermometer to be beautifully baked ).
Remove from the oven and transfer to a cooling rack to cool.
When ready to use, slice off the tops, scoop out the insides with your hands, and fill with soup or even your favorite dip! (Serve the scooped out insides on the side for dipping in the soup or dip.)