Ingredients
- All purpose flour, 4 cups
- Instant yeast, 2 1/4 tsp
- Salt, 1 1/2 tsp
- Sugar, 3 tsp
- Olive oil, 4 tbsp
- Warm water, 1 1/2 cups
Instructions
- Combine half the flour (2 cups) with all the dry ingredients in the mixing bowl.
- Run it on the lowest speed or stir by hand making sure all the ingredients are very well mixed
- Add the warm water and olive oil and keep stirring on the lowest speed.
- Add the remaining flour (2 cups) gradually just a little at a time as you continue to stir on the lowest setting.
- You may need to add more flour or a little olive oil if you notice the dough sticking to the bowl.
- Stop stirring when the dough reaches an elastic consistency and starts to pull a way from the sides of the mixer bowl.
- Use a pastry brush to coat a large bowl with olive oil all over including the sides.
- Remove the dough from the mixer and form it into a ball.
- Place it in the oiled bowl and cover very tightly with plastic wrap.
- Throw a towel over it and let is sit in a warm place to rise until it doubles in size. This could take a while so be patient. Most of the times, we’re talking about 50 minutes for this specific recipe to rise and double in size.
- Finally, uncover the bowl and deflate the dough with your hand.
- Sprinkle some flour on the countertop and move the dough there. Knead it gently for just a few seconds with your hands into a form that you are comfortable dividing into 4 equal pieces.
- Cut with a knife or separate by hand into 4 equal parts.
- Use whatever you need right way. Cover what you are going to refrigerate or freeze in plastic wrap.
Notes
- The dough will continue to rise in the fridge.
- Double up on the plastic wrap to ensure the dough does not pierce through it. In addition to the plastic wrap, I also like to wrap them in a towel as well before storing in the fridge.
