Olive Oil Dough

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Posted by in Recipes on Sep 18, 2012 . .
  • 2 3⁄4 cups lukewarm water
  • 1 1⁄2 Tbs granulated yeast (2 packets)
  • 1 1⁄2 Tbs Kosher salt
  • 1 Tbs sugar
  • 1⁄4 cup Any of Olive Carts Origin Oils, (ex. australian, organic, south haven blend, etc.)
  • 6 1⁄2 cups unbleached all-purpose flour

Mix yeast, salt, sugar, and the Olive Cart Olive Oil with water in a 5-quart bowl, or a lidded (not airtight) food container.

Mix in flour without kneading, using a spoon, and a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.

Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

For more variety substitute any of Olive Cart's flavored olive oils.

Last update: Sep 18, 2012
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