Pizza Dough (Olive Oil Dough) - Bianca Willis

This versatile, rich dough works nicely in pizza, focaccia or olive bread. The fruitier the olive oil, the better the flavor.

Makes four 1-pound loaves. The recipe is easily doubled or halved. (Halved ingredient list in parenthesis.)

2 3/4 cups lukewarm water (1 1/3 c)
1 1/2 tbsp granulated yeast - 2 packets (1 pack)
1 1/2 tbsp kosher salt (2 1/4 tsp)
1 tbsp sugar (1 1/2 tsp)
1/4 c extra virgin olive oil (2 tbsp)
6 1/2 or 7 1/2 c unbleached all-purpose flour (3 1/2 c)

Mix the yeast, salt, sugar and oil with the water in a 5 qt bowl or a lidded (not airtight) food container

Mix in the flour without kneading, using a spoon, a 14 cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.

Cover (not airtight), and allow to rest at room temp until dough rises and collapses (or flattens on top) - approx 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use within 12 days.