- 3½ to 4 cups 00 Tipo Flour, plus more for rolling (find at Whole Foods)
- 1 teaspoon sugar
- 1 envelope instant dry yeast
- 2½ teaspoons kosher salt
- 1½ cups warm water (110 degrees F)
- 2 tablespoons olive oil, plus 2 more for oiling a large bowl
In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and salt and mix to combine. With the mixer running, add the water and 2 tablespoons of the oil and beat until the mixture forms a ball. If dough it too sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If dough is too dry, add water, 1 tablespoon at a time. Remove the dough onto a lightly floured surface and gently pat into a firm ball. Lightly coat a large bowl with 1 to 2 tablespoons of the oil, add the dough, cover the bowl with plastic wrap and put in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean towel and let them rest for 10 minutes before using.