In the bowl of a stand mixer fitted with the dough hook, or in a large mixing bowl, combine ¾ cup (180 ml) warm water (100 to 115°F / 38to 46°C) with the sugar and the yeast. Let sit until the yeast has bloomed (itshould look spongy on the surface), about 5 minutes. Mix in the olive oil andthe salt. Using a fork, stir in 2 cups (250 g) of the flour. Knead the dough, using the stand mixer or by hand, adding more flour to keep it from sticking, for about 6 minutes, or until the dough is smooth and elastic. Turn out onto awork surface; knead until smooth and elastic, adding more flour when the doughis sticking, about 6 minutes total.
Lightly oil a large bowl. Transfer the dough tothe bowl. Cover with plastic wrap and place in a warm place, such as aturned-off oven with the light on, for 90 minutes.
If using the dough right away, roll out the dough following the instructions in the Breakfast Pizza recipe.
FREEZING TIPS: Wrap the dough in plastic wrap and refrigerate for up to 2 days, or freeze in a heavy-duty freezer bag for up to 1 month.
Recipe Credit: Adapted from Sarah Tenaglia andSelma Morrow, Bon Appétit Magazine.
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