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
Whisk the water, sugar and yeast. Next, 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.
Next, 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. Then 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).
