3 1/2 to 4 cups bread flour, plus more for rolling or all purpose
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoon
Instructions
Combine the bread flour, sugar, yeast and
kosher salt in the bowl of a stand mixer and
combine. While the mixer is running, add the
water and 2 tablespoons of the oil and beat
until the dough forms into a ball. If the dough
is sticky, add additional flour, 1 tablespoon
at a time, until the dough comes together in a
solid ball. If the dough is too dry, add
additional water, 1 tablespoon at a time.
Scrape the dough onto a lightly floured surface
and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2
teaspoons olive oil, add the dough, cover the
bowl with plastic wrap and put it in a warm
area to let it double in size, about 1 hour.
Turn the dough out onto a lightly floured
surface and divide it into 2 equal pieces.
Cover each with a clean kitchen towel or
plastic wrap and let them rest for 10 minutes.
(Chef's Note- Using bread flour will give you a
much crisper crust. If you can't find bread flour,
you can substitute it with all-purpose flour which
will give you a chewier crust.)
Originally Submitted
8/30/2015
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