Method

1.     Measure out flour using a gram scale.  Always use grams when baking or making dough, it is more precise.  If you don’t have a gram scale, use 3 ¼ cups of flour. Place flour in a stand mixer (if you don’t have a stand mixer, a method for mixing by hand is at the end of the recipe).

2.     Put your yeast in a small container and add about a tablespoon of warm water. Pour the rest of the water into the flour and mix just until the dough is all wet. It will look “shaggy.” Let rest for 20 minutes.

3.     By now, the yeast and water should look like a silky, cloudy liquid.  This is how you know it is activated.  Add the yeast to the dough

4.     Add salt, sugar, and olive oil. Place a dough hook attachment into the bowl and mix on low speed until the ingredients are incorporated and the dough begins to come together.

5.     Turn mixer to medium speed and mix for 4 minutes. Stop mixer and allow it to cool for 2 minutes, then mix on medium speed for another 4 minutes. This step is to prevent the motor from overheating and damaging the mixer.

6.      Check the dough, it should be smooth. When you press into it, it should spring back but leave a slight imprint.  Cover with plastic wrap and store in a warm area. Let the dough proof for 4 hours, it should at least double in size.

7.     Now to roll the dough, lightly flour a work surface so the dough doesn’t stick.  Cut the dough into two halves. Using both hands knead it on the counter.  I like to think of my hands as going in an “X” pattern.  Do this until the dough starts to firm up a bit.  To finish place the dough in front of you. Cup your hands and pull it towards you, keeping your hands cupped.  Do this a few times until it feels like a ball.

8.     If using right away, cover and let the dough proof at room temp for 1 hour.  If not using right away, lightly oil the dough and place in a ziploc bag for up to two days.  Let the dough come to room temp before stretching.