Olive Oil Dough [2011-04-03 16:09:46.683] |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1/4 cup(s) extra virgin olive oil |
1 1/2 tablespoon(s) granulated yeast (1 1/2 packets) |
1 1/2 tablespoon(s) kosher salt |
2 3/4 cup(s) lukewarm water |
1 tablespoon(s) sugar |
6 1/2 cup(s) unbleached all-purpose flour |
Directions:
1. Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container.
2. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). (I usually just use a spoon.) If you're not using a machine, you may ned to use wet hands to incorporate the last bit of flour.
3. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.
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