Produce: 4 servings
1 offer (2¼ teaspoons) active dry yeast
1 cup heat drinking water, close to 110 degrees
Pinch granulated sugar
1½ teaspoons salt
1½ tablespoons more-virgin olive oil, additionally more for coating bowl
2½ to 3 cups all-intent flour, divided
1. In a massive bowl, mix yeast, water and sugar, and stir nicely to incorporate. Established aside until foamy, about 5 to 10 minutes. Insert the salt, olive oil and 1¼ cups of the flour, and mix properly to completely incorporate. Add yet another 1¼ cups flour and mix properly with your hands, operating to integrate the flour little by tiny. The dough ought to be marginally sticky to the touch.
2. Transfer dough to a flippantly floured get the job done floor and knead for 5 to 7 minutes, incorporating additional flour as necessary to form a easy and elastic dough that is not sticky. Transfer to a evenly oiled 2- or 3-quart bowl and flip to coat with oil. Go over with a damp towel and let increase in a heat position until doubled in measurement, about 1 hour.
3. Divide dough into 4 equivalent portions and sort into balls. Use quickly or wrap independently in plastic wrap and refrigerate for up to a person day. Can also be frozen.
For each serving: 337 calories 6g body fat 1g saturated unwanted fat no cholesterol 9g protein 61g carbohydrate 1g sugar 2g fiber 876mg sodium 14mg calcium
Adapted from Emeril Lagasse, by way of Food Network