- ¾ cup warm water (110°F–120°F)
- ½ teaspoon sugar
- 1 teaspoon dry active yeast
- 2½ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 teaspoons extra virgin olive oil
DOUGH CAN BE REFRIGERATED FOR UP TO 3 DAYS.
- In the bowl of a stand mixer, combine warm water and sugar. Stir in the yeast and let rest for 5–6 minutes. The mixture will begin to foam as the yeast activates.
- In a separate mixing bowl, whisk together the flour and salt.
- Add the olive oil to the yeast mixture. Put the mixer’s dough hook attachment in place and mix on the lowest speed, slowly adding the flour and salt. Increase the mixer speed one setting and mix for 5 minutes. A dough ball should start to form, pulling away from the bowl. If the ball is not forming after 2 minutes, add a little bit of water. If the dough seems too wet and is sticking to the mixing bowl, add a little bit of flour.
- Place the dough ball in a lightly oiled large mixing bowl. Cover the dough lightly with plastic wrap, allowing room for it to double in size. Let rise in a warm place for 1 hour.
- Uncover and punch down the dough. Divide it into four 4½-ounce balls, and wrap individually in plastic wrap. Refrigerate for at least 4 hours before use.