Recipe courtesy of Mario Batali
Total:
2 hr 30 min
Active:
30 min
Yield:
4 loaves
Level:
Intermediate

Ingredients

  • 1/2 cup warm water
  • 3 teaspoons dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 cups high-gluten flour, plus more for dusting
  • 4 tablespoons extra-virgin olive oil

Directions

Place the warm water in a warm mixing bowl and add the yeast. Stir to dissolve the yeast, and let stand 3 minutes. Add the salt and the sugar and stir to combine. Add the flour and the olive oil and mix, using your hands until the dough comes together in a form that you can knead into a ball without the dough sticking to your fingers.

Wash and dry your hands. Remove the dough ball from the mixing bowl and place on a smooth cutting board. Knead the dough, occasionally dusting it with a teaspoon of flour at a time, until you form a smooth, firm, homogenous ball, about 15 minutes.

Place the dough ball into a lightly oiled bowl and cover it with a clean kitchen cloth. Place the bowl in a warm area (like above the refrigerator) to rise until the dough is doubled in size, about 2 hours. At this time, punch the dough down, and divide it into 4 equal pieces.

The dough is now ready for use.

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