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Ingredients
- 1 1/3 cups warm (115F) water
- 2 1/4 tsp active dry yeast (1 packet)
- 3.5 to 3.75 cups all-purpose flour
- 2 tbsp ovile oil
- 1 tbsp salt
- 1 tbsp sugar
- extra olive oil for brushing/storing
Details
Preparation time 100mins
Cooking time 115mins
Preparation
Step 1
Combine water, sugar, and yeast into a large bowl or heavy-duty mixer. Let stand until yeast is dissolved (about 5 minutes).
Add all other ingredients and mix by hand or on low speed for about 1 minute. Knead for 10 minutes with a dough hook on low-medium speed until dough is smooth and elastic.
Transfer doug to a bowl lightly coated in olive oil and turn once to coat with oil. Cover bowl with plastic wrap and let rest in a warm place until doubled in bulk, 60-90 minutes.
Punch down dough and cut in half. Roll each piece into a ball and let rest, loosely covered with plastic wrap, 10-15 minutes.
One at a time, flatten each ball on a lightly floured work surface, rolling and stretching the dough. To prevent the filling from making crust soggy, brush top of the dough with olive oil.
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