- 2 2/3 cups unbleached bread flour
- 1 additional Tbsp unbleached bread flour
- 1/2 tsp instant yeast
- 1 Tbsp sugar (or 3/4 Tbsp honey)
- 1 cup warm water
- 1 additional Tbsp warm water
- 1 Tbsp extra virgin olive oil
Servings: 10-inch crusts
- Combine all ingredients in a mixing bowl. If you're using your hands, squash the ingredients through your fingers until they are well mixed. If you're using a stand mixer or food processor, mix at low speed for about 1 minute. The dough will be very sticky. Set aside, covered, for 5 minutes so that the flour in the mixture becomes fully hydrated.
- If you're using your hands, sprinkle them with olive oil and press the dough through your fingers in the bowl until it becomes a soft, coherent, and slightly less sticky mass. If you're using a stand mixer or food processor, mix at medium-low speed until dough coheres in a single mass. It will still be pretty sticky.
- On your bread board or a plastic sheet, pour about a Tbsp. of olive oil and then oil your hands again. Scrape the dough onto the board/sheet, stretch it out, then fold both ends into the middle. Rotate the dough a quarter turn and stretch and fold again. Do this two more times until you have rotated and stretched the dough in four directions.
- If you will be baking today, put 1/3 of the dough into a greased bowl and cover tightly. Divide the rest of the dough into two freezer bags; put a little olive oil in them before adding the dough so it doesn't stick. Store these in the fridge for up to 4 days or in the freezer for up to 3 months.
- Dough that will be used today can rise on the countertop. It will take about 1 1/2 hours for it to double in size.
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