1½ cups warm water, 100 to 110 degrees F, plus extra as needed
1 (1/4-ounce) packet active dry yeast
1 tsp Sugar
5 cups all-purpose flour, plus extra as needed
1½ teaspoons fine sea salt
Olive oil, for drizzling
Instructions
Add the sugar to the water and mix until it dissolves then add the yeast to the sugar water mixture and stir until it dissolves.
In your stand mixer bowl, whisk the flour and salt together.
With add the dough hook attachment to the mixer Add the yeast mixture and mix until a soft dough ball forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time.
Transfer the dough to a floured work surface (because if it is not floured, the dough will stick to the surface). With floured hands (because the dough will stick to you too!), knead the dough until it becomes smooth and elastic, about 10 to 12 minutes.
Drizzle the inside of a large clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.
Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour. Remove the dough and wrap in plastic. Refrigerate for up to 1 day.
Recipe by Spicerb-Premium Craft Spice Blends at https://spicerb.com/?p=463