Ingredients
3 5/8 cups all purpose flour
9/16 tablespoon dry active yeast instant
1 teaspoon salt
1 teaspoon sugar
1 1/4 cups warm water
3 3/8 tablespoons olive oil
Method
Sources
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LA's pizza queen — dough technique, creative toppings, antipasti
Artisan bread baking with natural fermentation
From the FWSY author — pizza dough technique, home oven methods
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In a very large bowl, add a little flour, yeast, salt, and sugar. Using a fork, mix in the warm water until a pure forms. Add in the rest of the flour little by little until a bowl starts to form and pull away from the sides of the bowl. Knead until soft and elastic and no longer sticky. Form the dough into a ball and rub it with olive oil. Turn the oven on maximum power and line the inside rack with parchment paper. Cover the bowl with a damp cloth and let rise 15 minutes. Turn out the dough onto a lightly floured work surface and knead it a few more minutes. Roll it out into a thin rectangle and transfer it onto the baking rack. Bake 5 to 10 minutes until the dough starts to bubble and is lightly golden.