Ingredients
450 g Bread Flour
10 g Sugar
7 g Kosher Salt
7 g Instant Dry Yeast
22.5 g Extra Virgin Olive Oil
300 g Lukewarm Water
Preparation
Combine dry ingredients in food processor and pulse 3 to 4 times to mix
Add olive oil and water, run food processor until a smooth ball runs along the sides of the processor, approximately 15 seconds. Continue running for an additional 15 seconds.
Transfer dough ball to a lightly floured surface. Knead a few times by hand until a smooth ball is formed. The dough should pass the windowpane test.
Divide the ball into 2 even parts and place into quart sized containers. Refrigerate 1 to 5 days.
Remove dough from refrigerator and reform into a ball. Allow to rest for at least 2 hours at room temperature before baking
