three 1/2 to four cups bread flour, plus extra for rolling
1 teaspoon sugar
1 envelope on the spot dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 levels F
2 tablespoons olive oil, plus 2 teaspoons
Mix the bread flour, sugar, yeast and kosher salt within the bowl of a stand mixer and mix. Whereas the mixer is operating, add the water and a pair of tablespoons of the oil and beat till the dough kinds right into a ball. If the dough is sticky, add further flour, 1 tablespoon at a time, till the dough comes collectively in a stable ball. If the dough is just too dry, add further water, 1 tablespoon at a time. Scrape the dough onto a evenly floured floor and gently knead right into a easy, agency ball.
Grease a big bowl with the remaining 2 teaspoons olive oil, add the dough, cowl the bowl with plastic wrap and put it in a heat space to let it double in measurement, about 1 hour. Flip the dough out onto a evenly floured floor and divide it into 2 equal items. Cowl every with a clear kitchen towel or plastic wrap and allow them to relaxation for 10 minutes.