In the mixing bowl add yeast sugar and water. Let sit for 5 minutes and allow your yeast to froth
Turn mixer to slow setting. Add flour softly.
Once a dough ball begins to form, add olive oil. Mix for 5 minutes in the last minute add salt.
Remove and portion dough into 4 balls.
Put in ziplock bag and let proof for 24 hours.
Remove and stretch.
- Zip lock bags
Join the conversation