1 1/2 teaspoons active dry yeast
1 1/2 cups warm water (110F-115F)
3 1/2 to 3 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 teaspoon Filippo Berio extra-virgin olive oil
In a large bowl, dissolve the yeast in 1/2-cup warm water. Allow the yeast to proof until it is foamy, about 10 minutes.
Add the remaining 1-cup of warm water, combining it well with the yeast. Add 3 cups of the flour and the salt. Mix the dough with your hands or use a mixer with a dough hook, adding the remaining flour as needed to make dough that holds together.
Place the dough on a floured surface and knead it for about 10 minutes, or until the dough is soft and not sticky. Grease a bowl with the olive oil. Put the dough in the bowl and turn a few times to coat with the oil. Cover the bowl tightly with plastic wrap and let it rise for 2 hours in a warm place.
Punch down the dough and knead it for a few minutes on a lightly floured surface. Use the dough to make one large thick pizza or divide it in half to make two small ones.
This recipe is featured on show 1626 - Pizza Pugliese Style.
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