Ingredients
2 3/4 cups/390 grams bread flour
2 1/2 teaspoons/7 grams active dry yeast (1 packet)
2 teaspoons sea salt
1/4 cup extra-virgin olive oil
1 cup warm water
Method
Sources
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
One-handed flour dusting — even coating on work surface and dough
High-protein bread flour — superior gluten development for artisan bread
Test grain moisture for optimal bread flour hydration
Ancient wheat variety — oldest cultivated grain, different gluten
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
One-handed flour dusting — even coating on work surface and dough
High-protein bread flour — superior gluten development for artisan bread
Test grain moisture for optimal bread flour hydration
Ancient wheat variety — oldest cultivated grain, different gluten
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put the flour, yeast and salt in a food processor. with the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). the finished dough should be soft, slightly sticky and elastic. if too dry, add a bit more water; if too wet, a tablespoon or so more flour. lay a 12-inch-long piece of plastic wrap on a clean work surface. work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. press your fingers into the top of the dough all over, making indentations as though it were a focaccia. fold the left third of the dough over (as you would a letter) and repeat the indentations. fold the right third over and make the indentations again. cover the folded dough with plastic wrap and let rise for 20 minutes. cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. the morning before you want to make pizza, transfer the dough to the refrigerator to thaw.