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1
Using a stand mixer fitted with a dough hook attachment, mix the yeast, flour, and salt on low speed for 2 minutes, then gradually add the 1 1/2 cups water.
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2
Increase the speed to medium and mix for 5 minutes, then return to low speed for another 2 minutes to start the creation of gluten.
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3
Add up to 1/2 cup more water as needed to make a dough that pulls away from the walls of the mixer bowl and is slightly tacky to the touch.
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4
(The ambient humidity will affect how much water is needed.)
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5
On a lightly floured board, form the dough into a ball.
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6
Place in an oiled bowl and turn the dough to coat it with oil.
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7
Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place until doubled in bulk, about 2 hours.
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8
For additional flavor, put the dough in a sealed container and let bulk overnight in the refrigerator.
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9
Allow dough to come to room temperature (about 1 hour) before punching down and forming into a ball.
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10
Punch it down, then empty the dough out onto a lightly floured board, form into a ball, and cut it into 4 equal pieces.
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11
Shape each piece into a ball by gently stretching then rolling the ball and tucking the dough under on the bottom.
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12
(Bakers refer to this as the breads belly button.)
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13
Set each ball on a well-floured baking sheet and lightly brush the top of each ball with olive oil.
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14
Cover loosely with a towel or plastic wrap.
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15
Let rise for at least 1 hour, until doubled in size.
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16
Refrigerate if not using immediately.
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17
Or, place each ball of dough in an oiled self-sealing plastic bag and refrigerate for up to 3 days, or freeze for up to 1 month.
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18
Allow refrigerated dough to stand at room temperature for 1 hour before using.
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19
Thaw frozen dough in the bag at room temperature until dough warms up and has risen to almost twice its size.
