- Details
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Parent Category: Recipes
2 packages active dry yeast
1 1/2 cups warm water (105º to 115º)
3 3/4 cups all-purpose flour* (3 3/4 to 4 cups)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon sugar
Dissolve yeast in warm water in large bowl. Stir in half of the flour,
the oil, salt and sugar. Stir in enough of the remaining flour to make
dough easy to handle. Turn dough onto lightly floured surface; knead
about 10 minutes or until smooth and elastic. Place in greased bowl;
turn greased side up. Cover and let rise in warm place for 20 minutes.
Punch down dough. Cover and refrigerate for at least 2 hours but no
longer than 48 hours. (Punch down dough as necessary.)
