Make your own!
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients
- 1 1/2 cup warm water (between 90 and 110 degrees Fahrenheit)
- 4 cups bread flour
- 2 1/4 teaspoons (or 1 envelope) active dry yeast
- 2 teaspoons salt
- 1/2 Tablespoon sugar
- 1 Tablespoon olive oil
1. Combine water, sugar, and yeast in a mixing bowl. Let sit for about 5 minutes or until the yeast starts to activate, becoming slightly foamy.
2. Add the oil to the wet mixture.
3. Add 3 cups of the flour and salt to the wet mixture and stir until uniform.
4. Begin to knead the dough, adding flour as needed. Knead for about 5 minutes. The dough should still be a little sticky but should not stick to your hands.
5. Leave your dough ball in the bowl to rise for about 2 hours. I like to wet a small towel with hot water and lay over the top of the bowl to prevent the dough from drying out. After one hour knock the dough down. Just give it a little smack and watch it fall. Let rise another hour.
6. Cover and refrigerate at least 24 hours of up to 4 days. This is a crucial step in developing the flavor of the dough. You CAN bake it right away, but it won’t be as good. Sometimes I lack a little foresight/patience as much as the next guy.
- 1½ cup warm water (between 90 and 110 degrees Fahrenheit)
- 4 cups bread flour
- 2¼ teaspoons (or 1 envelope) active dry yeast
- 2 teaspoons salt
- ½ Tablespoon sugar
- Tablespoon olive oil
- Combine water, sugar, and yeast in a mixing bowl. Let sit for about 5 minutes or until the yeast starts to activate, becoming slightly foamy.
- Add the oil to the wet mixture.
- Add 3 cups of the flour and salt to the wet mixture and stir until uniform.
- Begin to knead the dough, adding flour as needed. Knead for about 5 minutes. The dough should still be a little sticky but should not stick to your hands.
- Leave your dough ball in the bowl to rise for about 2 hours. I like to wet a small towel with hot water and lay over the top of the bowl to prevent the dough from drying out. After one hour knock the dough down. Just give it a little smack and watch it fall. Let rise another hour.
- Cover and refrigerate at least 24 hours of up to 4 days. This is a crucial step in developing the flavor of the dough. You CAN bake it right away, but it won’t be as good. Sometimes I lack a little foresight/patience as much as the next guy.