INGREDIENTS
1 packet active dry yeast
1²?³ cups water, heated to 105 degrees
20 oz. bread flour, plus more if needed
2 Tbsp. plus ½ tsp. olive oil, divided
1 Tbsp. kosher salt
1 Tbsp. sugar
PREPARATION
• In a small bowl, stir together the yeast and water. Let rest about 5 minutes, until the yeast dissolves.
• In the bowl of a stand mixer fitted with the dough hook attachment, combine the bread flour, 2 tablespoons olive oil, salt and sugar on low speed. With the mixer running, add the yeast mixture and mix until the dough forms a ball, about 5 minutes. If the dough is too sticky, add flour 1 tablespoon at a time until smooth and soft.
• Grease a large bowl with the remaining œ teaspoon olive oil and add the dough. Cover with plastic wrap and let rise at room temperature until doubled in size, approximately 1œ hours. Punch the dough down, and either let it rise another hour, or refrigerate in a greased, airtight container up to 3 days. Allow refrigerated dough to warm to room temperature (about 2 hours) before using.
This article appears in February 2017.