2 weeks of menu planning » Olive Oil Dough

olive-oil-dough.doc

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Makes 4 -1 pound loaves
Easily doubles or halves

2 ¾ cups lukewarm water
1 ½ tbsp granulated yeast (1.5 packets)
1 ½ tbsp salt
1 tbsp sugar
6 ½ cups unbleached, all purpose flour
¼ cup olive oil

1. Mix yeast, salt, sugar and olive oil with water in a 5 quart mixing bowl or a lidded (not airtight) food container
2. Mix in the flour without kneading, using a spoon (you may need to use wet hands to incorporate the last bit of flour). You may also use a 14-cup capacity food processor (with dough attachment) or a heavy duty stand mixer (with dough hook)
3. Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top) about 2 hours
4. dough can be used immediately after initial rise, though it is easier to handle when cold. Refrigerate lidded container and use over next 12 days
This makes the worlds best pizza dough and is SOOOOOO easy. Bake it on a preheated pizza stone at 550. Makes four 12” pizzas. A pizza peel is very helpful with the process.

From the book Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking