Anders, actually adjust this recipe and make it different from my food processor one
Ingredients
- 3/4 cup warm water (105° to 115°)
- 1 envelope active dry yeast (not instant yeast)
- 325 grams (about 2 cups) all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons olive oil
Instructions
- Pour warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
- Brush large bowl lightly with olive oil. Mix flour, sugar, and salt in processor.
- Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball.
- Transfer to lightly floured surface. Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough. Roll out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)
Notes
The dough can be made ahead of time. Store in an airtight container in the refrigerator.