Ingredients Jump to Instructions ↓

  1. 1 package of active dry yeast

  2. 1 cup warm water

  3. 1 1/4 cups cold water

  4. 2 tablespoons olive oil

  5. 1 teaspoon sugar

  6. 1 teaspoon salt

  7. 5 1/2 cups unbleached bread flour,

Instructions Jump to Ingredients ↑

  1. Dissolve yeast in warm water. Let stand 5 minutes. Combine cold water, oil, sugar, and salt in a small bowl, and stir with a whisk. Weigh or lightly spoon 5 1/2 cups of bread flour into a measuring cup and level with a knife. Combine flour, yeast mixture, and cold water mixture in a bowl and knead thoroughly. Turn dough out onto floured surface and knead until smooth and elastic, adding flour periodically to prevent dough from sticking to hands. Divide the dough in half, place each portion in a large ziploc bag coated with cooking spray. Seal and chill overnight or up to 2 days. Let stand at room temperature for 1 hour before using. Note: You can freeze the dough in heavy-duty freezer-safe bags for up to 2 months. Thaw dough overnight in refridgerator.


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