- 3 1/two to four cups bread flour, plus much more for moving (Chef's Note: Using bread flour provides you with a significantly crisper crust. If you cannot find bread flour, you are able to substitute it with all of-purpose flour which provides you with a chewier crust.)
- 1 teaspoon sugar
- 1 envelope instant dry yeast
- 2 teaspoons kosher salt
- 1 1/2 cups water, 110 levels F
- two tablespoons essential olive oil, plus 2 teaspoons
Combine the bread flour, sugar, yeast and kosher salt within the bowl of the stand mixer and mix. As the mixer is running, add some water and a pair of tablespoons the oil and beat before the dough forms right into a ball. When the dough is sticky, add more flour, 1 tablespoon at any given time, before the dough all comes together inside a solid ball. When the dough is simply too dry, add more water, 1 tablespoon at any given time. Scrape the dough onto a gently floured surface and lightly knead right into a smooth, firm ball.
Grease a sizable bowl using the remaining 2 teaspoons essential olive oil, add some dough, cover the bowl with plastic wrap and set it inside a warm place to allow it to double in dimensions, about one hour. Turn the dough out onto a gently floured surface and divide it into 2 equal pieces. Cover each having a clean kitchen towel or plastic wrap and allow them to rest for ten minutes.
Recipe thanks to Bobby Flay