Ingredients
- 1 ½ cups warm water, 105-115°
- 2 tablespoons sugar
- 1 1/4 oz active dry yeast
- 3 ½ cups flour
- ½ cup bread flour
- 1 tablespoon Kosher salt
- 3 tablespoons extra-virgin olive oil
Directions
Combine water, sugar and yeast. Proof until foamy-about 5 minutes. Mix flours and salt in mixer with dough hook. Add oil to yeast mixture. Pour yeast mixture into flour mixture and knead on low speed for 10 minutes. Dough will be sticky. Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise one hour. Punch dough down and divide into 3 pieces. Shape into balls and place on a floured surface. Lightly brush dough with oil, cover completely with plastic wrap and let rise another 45 minutes. Preheat oven to 550° with stone on lowest rack. On floured surface, push out dough with fingertips. Grab the dough near the edge and rotate the round, allowing dough to stretch as you turn it. Roll or stretch out to 14 inch round. Add ingredients and bake 5-8 minutes on stone. |