Method:

1. Add the flour, yeast, salt and sugar to the work bowl of a stand mixer. Mix to combine. Add the water and olive oil. Knead on low speed until the dough is smooth and elastic about 5-6 minutes. Check for a “gluten window” as demonstrated. 
2. Remove the dough hook and cover the work bowl with plastic wrap. Let dough rise in a warm draft free place until doubled in volume, approximately 45-60 minutes.
3. Remove dough, cut into 4 equal portions and shape into balls cupping the dough in your hand.
4. Lightly dust the tray with flour, place the dough balls on the tray with at least 4 inches between the balls to allow for rising. Lightly oil the tops of the dough balls, cover with food wrap, refrigerate for a minimum of four hours or overnight preferred.

Chef's Tip: To accurately determine the when the dough has doubled, place a piece of masking on the side of the work bowl.

The covered dough balls will last in the refrigerator for up to 4 days. The ideal time is 2 days. This is referred to as cold fermentation method.

Yields: 4 dough balls