- Ingredients: 1 1/2 cups warm water (110° to 115°), 1 tbsp sugar, 2 packets active dry yeast, 4-5 cups 00 flour and 2 tbsp italian extra virgin olive oil.

- Method:

• To 1 1/2 cups of warm water in a measuring, add 1 tablespoon sugar and 2 packets of instant yeast. Stir with a spoon gently until the sugar has dissolved. Set aside for 3-5 minutes to allow the yeast to activate. You are looking for gas, air bubbles and separation.
• Puor the liquid into the bowl of a stand mixer fitted with a dought hook. Add 4-5 cups flour to the stand mixing bowl. Mix on low for 1-2 minutes. Add 1 tablespoon of olive oil and mix on low-medium to allow to incorporate the dough.
• Drizzle olive oil into a mixing bowl, then roll the bowl around to coat the inside with the oil. Take the dough out of the stand mixing bowl and transfer it to the mixing bowl. Gently knead a little and then top with a damp tea towel and allow to proof in the fridge for 6-8 hours. Take out the following day and allow to rise at room temp for 2-3 hours.
• Divide into four balls with a bench scraper or knife and from into 4 discs. Allow to rise for another hour.