Description
Soft stretchy dough you’ll think came straight from Brooklyn, NY.
Ingredients
- 3 cups bread flour, divided, or as needed
- 1 cup warm water
- 1 tablespoon active dry yeast
- ½ teaspoon salt
- 2 tablespoons olive oil
Instructions
- Combine 2 cups bread flour
- water
- yeast
- and salt in a bowl with an electric mixer fitted with dough attachment. Mix on lowest speed until blended but still moist
- about 2 minutes. Cover with a towel and let rise in a warm place until doubled in volume
- about 20 minutes.
- Uncover bowl and mix the dough with electric mixer on low speed until dough has pulled together
- about 5 minutes. Sprinkle in remaining flour until soft
- sticky dough forms
- 1 to 2 minutes.
- Increase mixer speed to medium and mix until dough pulls away from sides of bowl
- about 8 minutes. Cover with a towel and let rest
- about 20 minutes. Rub a few drops of olive oil evenly into a plastic container.
- Transfer dough onto a floured work surface. Dust hands with flour and knead dough until soft but still wet on the inside. Form into a ball and place into prepared container. Refrigerate dough at least 1 day and up to 7 days.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 1 day
Servings: 8