Recipe makes two dough balls.
Ingredients:
- 1 ½ cups cool water
- 2 tsp sugar
- ¾ tsp active dry yeast
- 1 tbs extra-virgin olive oil
- 3 ½ cups flour
- 1 tbs + ½ tsp fine sea salt
Method:
- Whisk the water, sugar and yeast.
- Mix in the olive oil, then the flour.
- Either with hands or a stand mixer with dough hook attachment, mix/fold until everything is just incorporated. When there are no longer any dry parts, cover bowl and let it rest for 30 minutes.
- Knead the salt into the dough until the dough is smooth and the salt is fully incorporated, using wet hands or a dough scraper.
- Gently fold the dough over onto itself. Cover the bowl and refrigerate for 24 hours.
- After the dough has chilled, scrape it out and shape the entire thing into one ball.
- Pull the ends of the dough mass to meet in the middle; rotate a quarter turn and repeat.
- Cut the dough in half and repeat folding technique with each piece of dough and shape into balls.
- Once you have a smooth dough ball, cover and let rest until it doubles in size (~3hours).