Categories: Pizza/Flatbread
Ingredients
- 4 cups all-purpose flour
- 1 tbsp. sugar
- 2 tsp kosher salt
- 1 1/4 tsp active dry yeast
- 1 1/2 cups hot water
- 1/3 cup plus 2 tbsp. olive oil
Directions
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Combine the flour, sugar, salt and yeast in a stand mixer fitted with the dough hook. Combine the hot water and 2 tbsp. olive oil, then add to the mixer on low speed and mix until a loose ball forms.
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Knead the dough with the mixer on medium-high speed until smooth and slightly tacky, about 7 minutes.
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Pour the remaining 1/3 cup olive oil into an 11×17-inch rimmed baking sheet. Transfer the ball of dough to the pan, turning to coat with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours.
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Slide your hands under the dough and lift, gently stretching the dough to fit the pan. For the final rise, cover the dough with plastic wrap and set aside until slightly puffy, 30-45 minutes. Top and bake as directed.