Categories:Viewed: 55 - Published at: 8 years ago

Ingredients

  • 3 cups all-purpose or bread flour, plus more as needed
  • 2 teaspoons instant yeast, such as SAF-Instant Yeast
  • 2 teaspoons coarse sea or kosher salt, plus extra for sprinkling
  • 1 to 1 1/4 cups water
  • 2 tablespoons olive oil

Method

  • If using a food processor, combine flour, yeast and salt in work bowl.
  • Turn machine on and add 1 cup water and the oil through the feed tube.
  • Process 30 seconds, adding up to 1/4 cup more water, a little at a time, until mixture forms a ball and is slightly sticky to the touch.
  • (In unlikely event mixture is too sticky, add flour, a tablespoon at a time.)
  • To make dough by hand, combine half the flour with the yeast and salt in a bowl and stir to blend.
  • Add 1 cup water and the olive oil; stir with a wooden spoon until smooth.
  • Add remaining flour bit at a time; when mixture becomes too stiff to stir with a spoon, begin kneading, adding as little remaining flour as possible, just enough to keep dough from being sticky mess.
  • Knead 5 to 10 minutes.
  • Turn dough onto a floured work surface and knead by hand a few seconds to form a smooth, round ball.
  • Transfer to a bowl and cover with plastic wrap; let rise until doubled in size, 1 to 2 hours.
  • (You can cut rising time if you are in a hurry, or you can let dough rise more slowly in refrigerator for 6 to 8 hours.)
  • Dough can then be used immediately or wrapped tightly in plastic wrap and frozen for a month.
  • Defrost in covered bowl in refrigerator or at room temperature.
  • Form risen dough into a ball and divide into two or more pieces; roll each into a ball.
  • Place each on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.
  • Let rest until slightly puffed, about 20 minutes.
  • Oil one or more baking sheets, then press each dough ball into a flat round directly on sheet.
  • Pat out dough as thin as you like, using oiled hands if necessary.
  • Proceed with any recipe.