Olive Oil Dough

Olive Oil Dough (best for pizza crust/calzones/focaccia/breadsticks)

From Artisan Bread in Five Minutes a Day

Contributed by Jenn

2 ¾ cup lukewarm water

1 ½ T. yeast

1 ½ T. Kosher salt (or a scant 1 T. table salt)

1 T. sugar

¼ cup olive oil

6 ½ cups flour.

Mix water, yeast, salt, sugar, and olive oil.  Stir in flour with a wooden spoon.  Add a bit of extra flour if it looks super sticky.  Let raise 2 hours, then refrigerate until ready to use (it’s easier to handle it if it’s cold).  When ready to use, sprinkle the top with flour and pull off a section to use.  This batch should make 3-4 pizza crusts.