originally from http://www.millarswoodovens.com/recipes/5-3-hour-pizza-dough
- 1-1/2 cups warm water, divided
- 1 teaspoon active dry yeast
- 4 cups unbleached (better-for-bread) flour
- 1 teaspoon salt
- 1 teaspoon olive oil
- Place 1/4 cup warm water in a small mixing bowl and sprinkle with yeast. Let sit for 5 minutes or until yeast is hydrated and creamy. This will allow the yeast to be quickly absorbed by the flour.
- Place flour and salt in a mixing bowl. Add yeast mixture and remaining water. Mix until dough takes on a “shaggy” look (about 2 minutes in mixer, as needed by hand). Add water or flour as needed.
- Drizzle dough in mixing bowl with oil. Stir to incorporate oil.
- If working by hand pulling dough into a ball and then turn out onto a lightly floured work surface. Kneed for 5 minutes.
- Cover dough (either on counter or in bowl) with towel or plastic wrap, and let rest for 20 minutes.
- Resume mixing on medium-low speed for 2 minutes or until dough forms a smooth ball clearing sides of bowl.
- Alternatively, kneed on counter for 10-15 minutes.
- Divide into 2 dough balls.
- Place balls in a lightly oiled bowls and cover with plastic wrap. Let sit at room temperature for 2-1/2 hours or until doubled in size.
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