Cooking Instructions
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Step 1
In a bowl, combine the
Water (780 mL)
and
Active Dry Yeast (15 g)
and stir them together to get the yeast activated. Then gently pour the mixture into the bowl of a stand mixer fitted with the dough hook.
Step 2
Add the
Olive Oil (180 mL)
,
Salt (9 g)
and
Granulated Sugar (2 g)
into the stand mixer bowl and let the dough hook slowly stir everything together on low speed.
Step 3
Slowly and gradually add in the
High-Gluten Bread Flour (1.1 kg)
until it is all incorporated. Let the dough hook continue working until the dough is elastic and starts to pull away from the sides of the bowl. Then it's done.
Step 4
Transfer the dough to a large bowl greased with olive oil and make sure it gets coated in that oil. Cover it and store it in the refrigerator for 2-3 hours or up to 3 days. Periodically check on it to make sure it doesn't overflow out of the bowl, and lightly punch it down if it is expanding too much.
Step 5
When you are ready to use it, divide it up and roll it out however you desire! Pizza, calzones, stromboli, the possibilities are endless! Enjoy!
