-
Heat water in microwave safe bowl for a minute. Take it out. Ideally it should be 115*F. But honestly everybody doesn’t have a thermometer to read that. My thumb rule is – I dip my finger in the water and count till 5. If I can keep my finger there till the count of 5 and no less and no more, it is ideal temperature. So heat the water and test for the right temperature.
-
Once water is all set, add sugar, salt, olive oil and yeast to it. Stir with a fork. Set aside for 2-3 minutes.
-
Take the flour in big mixing bowl. Make a well in the middle. Add the warm water with all the works to the well.
-
Use the stirring spoon and start stirring, binging the dough together. Once it comes together, use your hands to collect it all. Work on it to bring together just for 2 minutes. Oil your hands if necessary.
-
Take another big bowl and grease it lightly with olive oil. Set this dough in the middle. Cover with damp kitchen towel or cling plastic wrap it. Set in a warm spot of your home. I normally shove it in my oven.
-
Let it rest and rise for 2-3 hrs till it doubles in quantity. Take it out. Press a hole in the middle of the dough. If the hole doesn’t push back immediately, the dough is ready.
-
As the original recipe advises to refrigerate it for 20 minutes, I did that and noticed that the dough was much more manageable.
