Prep
12 min
Total
24 hrs 12 min
INGREDIENTS
- 1 Cup Water 115 degrees
- 1 Teaspoon Sugar
- 2 Tablespoons dry active yeast
- 3 Cups all purpose flour
- 1.5 Tablespoon kosher salt
- 1 Tablespoon Extra virgin olive oil
METHOD
In the mixing bowl add yeast sugar and water. Let sit for 5 minutes and allow your yeast to froth
Turn mixer to slow setting. Add flour softly.
Once a dough ball begins to form, add olive oil. Mix for 5 minutes in the last minute add salt.
Remove and portion dough into 4 balls.
Put in ziplock bag and let proof for 24 hours.
Remove and stretch.
Special tools
- Zip lock bags
- Mixer