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Categories:Viewed: 54 - Published at: 4 years ago
Ingredients
- 3 3/4 teaspoons active dry yeast
- 3/4 cup extra-virgin olive oil, more as needed
- 11 grams kosher salt (1 tablespoon)
- 10 grams sugar (2 teaspoons)
- 515 grams all-purpose flour (about 4 cups), more as needed
- 130 grams whole wheat flour (about 1 cup)
Method
- Place 1 1/2 cups lukewarm water (105 to 115 degrees) in a large bowl or the bowl of a stand mixer.
- Sprinkle yeast over it.
- Let stand until foamy, about 5 minutes.
- Stir oil, salt and sugar into yeast mixture.
- Stir in all-purpose and whole-wheat flour until a soft dough forms (you may need to add more all-purpose flour).
- Turn dough out onto a floured surface.
- Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached for about 5 minutes.
- If using a stand mixer, finish dough by hand, on a floured surface, for 1 minute.
- Add more all-purpose flour if dough feels very sticky (you want damp but not unworkable dough).
- Oil a large bowl.
- Place dough in bowl and turn to coat it lightly with oil.
- Cover bowl with a dish towel.
- Leave in a warm place until dough has doubled in size, about 1 hour.
- Divide dough into 3 equal-size balls.
- Tightly wrap in plastic any you are not planning to use right away and freeze.
- Transfer remaining balls to a baking sheet and cover loosely with a towel.
- Let rest for 20 to 30 minutes.
