Ingredients: 3/4 oz Rapid Rise Yeast
1 1/3 to 1 1/2 c lukewarm water*
3 tab olive oil
5 cups unbleached bread flour (AP is ok too...but I usually use bread flour)
2 teaspoons salt (kosher or sea salt)
Prep: (I prep in my mixer ~ can be done by hand)
Cream the yeast with apx 4 tbsp of the water
Add remaining water
Stir in the oil
Sift flour and salt together
Combine wet and dry and mix to form a soft dough
Turn onto floured board (or use dough hook in mixer)
Knead 8-10 minutes until dough is smooth and elastic
Place in lightly oiled bowl, cover with plastic wrap and let rise 1 1/2 hours
Cut into 6 chunks and refrigerate in plastic zip bags.
Take from fridge
Pat with olive oil and let sit at room temp for about half an hour - then roll out, top, and bake 8-10 minutes in a preheated 500 degree oven.
* I will also occasionally add a bit more water after the flour goes in if I need it. It is NOT a wet dough though. Mountain air does weird things when baking.