15 oz. unbleached all-purpose flour (about 3 1/4 cups)
9 oz. tepid water
3/4 tsp. active dry yeast (or equivalent)
1 1/2 tsp. fine sea salt
2 tbsp. extra virgin olive oil (EVOO)

Combine all ingredients in the bowl of a standing mixer fitted with the paddle and mix, low, until mixture comes together. Switch to the dough hook and continue mixing, medium-low, another 3 to 4 minutes. Check dough - if too dry, add a bit more water. If too sticky, add a bit more flour.

Dump dough onto a lightly floured countertop or board and continue to knead until the dough is smooth and elastic, 5 to 7 minutes. Form dough into a ball and place in a lightly greased bowl, turn to coat, and cover with plastic wrap or a tea towel. Let rest for a 1/2 hour to 45 minutes until risen.

Turn dough out onto a lightly floured board and press down to deflate. Cut the dough into thirds (or desired portions), and form into tight balls to press air out.

At this point, you can place the balls of dough on a floured board covered with oiled plastic or a towel, and let rise one hour if you want to use the dough today. Alternately, place the dough on a lightly floured tray, cover with oiled plastic and refrigerate overnight.

Note: Allow dough to sit a room temperature 10 to 15 minutes before shaping/baking.

Submitted by: Alison Gavin