The Everything Dough

Sastojci

•450 g (2 c) warm water, 86-90 °F

7g(24 t) instant yeast

20 g (1 ½T) sugar

20 g (1 ½T) olive oil

15 g (2 ½ t) salt

•680 g (3 %c) all-purpose flour

Upute

1.Combine the warm water in a tall, lidded 6-gt

container. Stir in yeast then add the sugar, olive oil, salt, and flour.

2. Stir with a sturdy spoon for 15 seconds until a shaggy mass forms. Wet your hand and squeeze the dough until it is homogenous.

3. Cover and rest at room temperature for 20-25 minutes or until the dough has risen by about 50%.

4. Refrigerate overnight (or ferment 90 minutes more at room temperature for same-day use). The dough can stay in the fridge up to 7 days.