- 1 tablespoon sugar
- 1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 3 3/4 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons salt
Whisk 1/3 cups hot water (105 degrees F) and the glucose in an important bowl; sprinkle the yeast at the top. Set until foamy aside, about 10 minutes. Mix in the essential olive oil.
Whisk the salt and flour in a sizable bowl. Make a good during the flour and pour in the yeast mix. Mix with an important wooden spoon to generate a rough dough Gradually.
Transform the dough out onto an important floured surface. Knead until elastic and soft, about five minutes, dusting with an increase of flour if necessary. Kind into 2 balls. Brush 2 large bowls with essential olive oil, put in a ball of dough to each and convert to coating with the oil. Cover tightly with plastic material wrap and placed at room temp until doubled in proportions aside, about 1 hour, thirty minutes. Roll out and best as sought after, or wrap in plastic material wrap and freeze up to at least one 1 month.