Ingredients
2 pies
| ⅓ cup | water, at 110° F | |
| 1 | envelope instant yeast | |
| 1 ¼ cup | water, at room temperature | |
| 2 tbsp | Pastene Extra Virgin Olive Oil, plus more for the bowl | |
| 4 cups | bread flour, plus more for kneading | |
| 1 ½ tsp | salt |
Directions
Prep time: 2 hours 15 minutes
- Place the warm water in a bowl that holds at least 2 cups. Add the yeast and let sit for about 5 minutes until it dissolves and becomes active. Add the room temperature water and oil and stir to combine.
- Place the flour and salt in a food processor and pulse to combine. Continue pulsing as the liquid ingredients are poured in. Hold back about ⅛ -¼ cup of the liquid. If the dough doesn’t immediately form into a ball, add the remaining liquid and pulse until a ball forms.
- Process for about 30 seconds more to form a smooth and elastic dough. The dough should feel a bit tacky.
- Lightly flour your work surface and use a rubber spatula to turn the dough out onto the flour. Knead by hand for 4-5 turns.
- Add additional oil to coat a large bowl, place dough in the bowl and cover with plastic wrap. Let rise for 1 ½ – 2 hours or until the dough has doubled in size.
- Deflate the dough, separate, and form into 2 medium pies. To keep the dough from ballooning during baking, prick the dough thoroughly before it goes in the oven.
