INGREDIENTS
4 1/2 teaspoons active dry yeast
2 cups warm water
1/2 teaspoon sugar
5 cups all purpose flour
2 teaspoons kosher salt
Olive oil for brushing
DIRECTIONS
1. In a glass measuring cup, sprinkle the yeast over the warm water. (not hot water. That would kill the yeast) Stir in sugar and let stand until foamy. About 5 minutes.
2. In a large bowl, mix 2 cups flour with the salt. Add the yeast mixture and stir until smooth. Add the remaining 3 cups of flour and stir until a stiff dough forms. Turn out onto a floured surface and kneed until smooth and elastic. About 5 minutes or less. Transfer to a larger bowl lightly brushed with olive oil.
3. Cover the dough with plastic wrap and let rise in a warm, draft free spot until doubled in volume. Should be about 1 hour.
4. Punch down the dough and kneed it 3 times. Divide dough into desired portions. Transfor to a lightly floured surface and cover with plastic wrap or a kitchen towel while working other dough rounds into pies.
MAKE AHEAD
This recipe can be made in advance and prepared through step 2. Cover with plastic wrap and refrigerate overnight. The dough can also be frozen up to one month. If usig the freezer method, allow dough to thaw in refrigerator overnight and continue the steps as provided. I have noticed the rising time might be a little longer. Just wait until it has doubled in size.
This recipe was found on foodnetwork.com and provided by Giada De Laurentis
