from Ellen's kitchen, with thanks to Essentials of Baking by Williams-Sonoma
- 2 packages (5 tsp) active dry yeast
- 1 3/4 cups warm water (105-115 F)
- 1 tsp sugar
- 3/4 cup olive oil
- 5 cups all purpose flour, plus extra for kneading
- 3 tsp sea salt
- bowl of stand mixer, dissolve yeast in warm water and let stand until foamy, about 5 minutes. Add sugar, 1/2 cup olive oil, and salt. Place bowl on mixer, attach dough hook, and knead on low, until dough smooth and elastic, 5-7 minutes. Add up to 1/2 cup flour while kneading to prevent dough from sticking. Remove dough from bowl.
- dough into ball, transfer to lightly oiled bowl, cover with plastic wrap. Let rise in warm, draft-free spot until doubles in bulk, 1 - 1 1/2 hours. May let rise, then punch down, cover with palastic wrap, and refrigerate overnight. Let dough come to room temp before shaping.
- remaining 1/4 cup oil into half-sheet pan. Turn dough out onto pan. Press dough evenly into pan. If too elastic, let dough rest for few minutes before proceeding. Cover loosely with dry kitchen towel. Let rise in warm draft free spot until doubles in size, about 1 hour.
- rack in lower third of oven, preheat to 450 F. Dimple dough by pressing fingertips all way into it over entire surface. Sprinkle with salt, if desired.
- until golden brown, about 15 minutes. Transfer to wire rack and let cool in pan. Cut into squares and serve warm or room temp. Store tightly wrapped in aluminum foil at room temp for up to 1 day or freeze for up to 2 weeks. Reheat at 375 F for 10 minutes.
Post a Comment