Ingredients
- 1/2 cup warm water
- 3 teaspoons dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 cups high gluten flour
- 4 tablespoons extra-virgin olive oil
Directions
Place warm water in a warm mixing bowl and add yeast. Stir to dissolve and let stand 3 minutes. Add salt and sugar and stir through. Add flour and olive oil and mix, using hands until you can knead the dough without it sticking to your fingers. Add more water, if needed.
Wash and dry hands and remove ball to cutting board. Knead the dough, occasionally dusting with 1 teaspoon flour, until a firm, smooth homogenous ball is formed, about 15 minutes. Place ball of dough in a lightly oiled mixing bowl, cover with a clean kitchen towel and allow to rise in a warm place until its size is doubled, about 2 hours. Punch down and divide into 2 pieces.
Dough is now ready for use.
Notes
This recipe is for a basic bread dough that's meant to be used in other applications. Therefore, there is no bake time for this particular recipe - rather, the bake time would change depending on how you choose to use this dough. For example, Mario's Calzone divides the dough into 2, stuffs it, and bakes at 400 degrees fahrenheit for 25 minutes.
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By lwblack
Panama City, FL
on March 11, 2013
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This recipe does not follow the adequate water guideline of at least 60% of the weight of the flour. This will result in a very dry mixture. For this amount of bread flour, which is the highest in protein, and the amount of olive oil listed, I would recommend 1 cup plus 2 tablespoons of water or milk. You can substitute 1 tablespoon of lemon juice for same amount of water to keep your dough/bread fresher and you can add 1/4 teaspoon of ginger which helps the yeast and also lenghtens shelf life. You could use 1 teaspoon sea salt for the salt listed but if you use salted butter instead of olive oil for the oil in the dough then omit the salt. You could use carbonated water which is supposed to enhance the dough as well...
By laydelei
Lake Worth, FL
on September 03, 2012
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Very good basic bread dough recipe. I would not recommend for beginners, because you do have to add water after the flour/oil stage, to just the right consistency, which may mean you need a little experience with dough. It's also important to get the water temp between 100 -110 degrees F to ensure the yeast works it's magic and the dough will rise great! Don't forget to knead at least for 12-15 minutes.
By ki6ajj_9110075
Ben Lomond, CA
on February 26, 2012
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Alright Chef, I don't understand your recipe. I have followed it to the letter but I am still having problems. The dough does not seem to have enough liquid to make a harmonious dough ball after kneading. So I had to add some to make it work. Also, I am not getting a good rise from it either. I have made it now I think for the third time and now I have gotten the best results thus far. It's cooling as I write but I am still not a big fan.
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