Ingredients: |
Ingredients: 1 tbsp olive oil, plus more for brushing 1¾ cup warm water (110º) 2¼ tsp active dry yeast from a ¼ oz envelope 4½pssh flour, spooned and leveled, plus more for work surface 4 tsp kosher salt 1 tbsp sugar
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Directions: |
Directions:Brush a large bowl with oil; set aside. Whisk water and yeast in a large bowl. Let stand for 10 minutes. Mix in oil.
To Mix dough with Mixer: Place yeast mixture in the bowl of a stand mixer fitted with the dough hook. With mixer on low, gradually add flour, salt and sugar. Mix until no dry spots remain, about 2 minutes. Increase speed to medium; mix until dough makes a slapping sound against bowl and starts to climb up hook, about 5 minutes.
To mix dough by hand: Add flour, salt and sugar to yeast mixture, stirring with a rubber spatula until incorporated. Transfer dough to a lightly floured surface as needed, until smooth but slightly sticky, about 10 minutes
Transfer dough to oiled bowl and turn to coat. Cover loosely with plastic wrap and place in a warm, draft-free area (on top of fridge or in off oven) Let rest until doubled in size (1 -1½ hours.)
Gently punch down dough. depending on desired thickness, make into 1, 2 or 4 pieces. Shape into balls, use immediately or wrap individually in plastic wrap. Refrigerate for up to 2 days or freeze for up to 3 months |