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Breads, Italian | |
| 1 teaspoon instant or active dry yeast 4 cups all-purpose flour 1 teaspoon kosher salt 1/3 cup olive oil, plus additional for drizzling | |
| Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes. Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass. Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using. | |
| The dough is best made at least 24 hours in advance, and 3 or 4 days is even better. | |
Unrated | |
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