You may also like
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.
