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Instructions |
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In large measuring cup, combine hot water and yeast and stir. Let sit 5 minutes to activate yeast.
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In standing mixer bowl, combine salt, sugar, olive oil and yeast/water mixture. Turn mixer on using dough hook attachment to lowest speed.
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Add in sifted flour 1 cup at a time, until dough ball forms and becomes smooth and slightly tacky. Amount of flour needed will vary, so only add in until dough ball reaches desired consistency, which will be a smooth, glossy texture that will spring back but not stick when touched.
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Transfer dough from mixer bowl to a large glass bowl coated in olive oil. Let sit, covered with plastic wrap for 20 minutes at room temperature. After 20 minutes, dough will have proofed and can be portioned into 5 oz balls. Place balls on floured baking sheet, cover with plastic wrap and refrigerate a minimum of several hours but can be refrigerated overnight.
Remove dough from refrigeration within 2 hours of use to allow dough to come to temperature and rise.
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| Serving
Suggestions |
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Each crust yields pieces. Stretch dough or roll to desired shape and consistency to use as flat bread or pizza crust.
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Originally Submitted
1/21/2014
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