-
1
In a small bowl, combine the yeast, sugar and water and stir gently to dissolve.
-
2
Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
-
3
If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix.
-
4
Add the yeast mixture, at the lowest speed, until the flour incorporates.
-
5
When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball.
-
6
This should take about 2 minutes.
-
7
Add the olive oil and pulse a few more times.
-
8
Stop the machine periodically to scrape the dough off the hook.
-
9
Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers.
-
10
If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time.
-
11
Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
-
12
If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil.
-
13
Then begin stirring in the flour.
-
14
When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky.
-
15
As you work, squeeze a small amount of dough together between your thumb and fingers.
-
16
If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time.
-
17
Knead until smooth and elastic, about 10 minutes.
-
18
Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil.
-
19
Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.
