Recipes | Ciao Italia, Italian Cooking on PBS:
mixer version
1 package active dry yeast (0.25 ounces)
1 3/4 cups warm (110-115 degrees F) water
1 tablespoon Olive Oil
4 to 4 1/2 cups Unbleached, All-Purpose Flour
2 teaspoons salt
mix yeast and 1/2 cup water in mixer bowl; proof 5 min till bubbles form.
add remaining water and oil.
add flour 1 cup at a time at low speed.
add salt on third cup of flour.
blend on medium high till dough clings to dough hook.
knead 5 minutes.
put in oiled bowl, cover, let rise 1 hour till doubled.
makes 1 lb, 14 oz dough.
