Ingredients You’ll Need
- 3 1/2 to 4 cups bread flour, as well as more for rolling
- 1 tsp sugar.
- 1 pouch instant dry yeast.
- 2 tsp kosher salt.
- 1 1/2 cups water, 110 degrees F.
- 2 tablespoons olive oil, as well as 2 teaspoons.
Blend the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and mix. While the mixer is going, add the water and 2 tablespoons of the oil and beat til the dough shapes into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, put in additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface area and carefully knead into a smooth, firm ball.
Oil a big bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl using plastic wrap and put it in a warm place to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen cloth or plastic wrap and let them rest for 10 minutes.
(Chef’s Note: Using bread flour will certainly give you a much crisper crust. In case you can’t get bread flour, you can swap it with all-purpose flour which will give you a chewier crust.).