- 1 cup tepid to warm water (105 to 115 levels F)
- 1 (1/4-ounce) envelope active dry yeast
- 1 teaspoon honey
- two tablespoons extra-virgin essential olive oil
- 3 cups unbleached all-purpose flour
- 1 teaspoon salt
- Yellow cornmeal, for sprinkling the baking sheet
Inside a large bowl, combine water, yeast, honey, and 1 tablespoon from the essential olive oil, stirring to mix. Let sit before the mixture is foamy, about a few minutes.
Add 1 1/2 glasses of the flour and also the salt, mixing by hands until it's all incorporated and also the mixture is smooth. Continue adding the flour, 1/4 cup at any given time, working the dough after each addition, before the dough is smooth but nonetheless slightly sticky. You will possibly not need all the flour. Turn the dough out onto a gently floured surface and knead before the dough is smooth but nonetheless slightly tacky, three to five minutes.
Oil a sizable mixing bowl with remaining essential olive oil. Put the dough within the bowl, embracing coat using the oil. Cover with plastic wrap and hang inside a warm place, free of drafts until bending in dimensions, about 1 1/2 hrs.
Substitute 2 3/4 cups unbleached all-purpose flour and 1/2 cup finely grated Mozzarella dairy product for several cups unbleached all-purpose flour. Make use of a pinch of salt rather of just one teaspoon. Proceed as directed above.
Stir two tablespoons chopped fresh oregano along with the flour and proceed as directed above.