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Ingredients
- 1 cup warm water
- 2 tablespoons honey
- 2 teaspoons baker's yeast (Fleischmann's is my go-to)
- 2 1/2 cups 00 flour, plus more for dusting
- 1/4 cup olive oil
- 2 teaspoons sea salt
Method
- In the bowl of a stand mixer fitted with dough hook, mix together the water, honey, and yeast. Leave to proof for about 10 minutes or until it looks frothy.
- Add the flour, oil, salt, and mix on low speed until combined and smooth looking. Cover with a damp towel and leave to rise, about an hour. It will have doubled in volume.
- Turn the dough out onto a heavily floured surface and begin to knead. Add flour in small, tablespoon or less amounts until the dough stops sticking to your fingers. It will still feel a little tacky, but shouldn't require more flour. Knead for 5-6 minutes, or until the dough is perfectly smooth and shrinks back a bit when stretched.
- Punch the dough down, turn it out, and knead back into a smooth ball. Segment into 6 even pieces. Roll the dough between your hands into a sphere, and place into a well-oiled glass baking dish. Pour a bit of oil over each round and coat the surface of the dough ball with it. Wait 15 minutes before using at room temperature, or, oil a piece of plastic wrap, cover the dish, and refrigerate overnight.
