- 1–1/4 oz. package active dry yeast (2–1/4 tsp.); Use NEW dry yeast, not old
- 1–3/4 cup unbleached all-purpose flour, divided in half, plus more flour for dusting surfaces
- 3/4 cup warm water (105 – 115 degrees), divided in half
- 1 tsp. sea salt
- 1/2 Tbsp. extra-virgin olive oil
- Blend yeast, 1 Tbsp. flour and 1/4 cup warm water in a large bowl.
- Let stand for about 5 minutes, until the surface looks slightly creamy.
- Add 1-1/4 cups flour, 1/2 cup warm water, salt and oil.
- Stir until smooth.
- Add in enough more flour (1/4 to 1/2 cup) for dough to start to pull away from the sides of the bowl (it will be somewhat wet).
- On a floured surface (wooden is best), knead the dough until smooth, soft and elastic for 10 minutes.
- Add more flour dusting to surface if dough becomes too sticky.
- Form dough into a ball, put in a dusted bowl, dust the top of the dough with flour and cover with plastic wrap or (non-terry cloth) kitchen towel.
- Let dough rise in a draft-free, warm room until doubled in size, 1-1/4 hours.