rachaelraymag.com/recipe
Ingredients
3/4 cup lukewarm water
1 tablespoon active dry yeast
1 teaspoon sugar
2 1/4 cups flour
1 teaspoon salt
3 tablespoons extra-virgin olive oil
Instructions
1. In a small bowl, stir together the lukewarm water, yeast and sugar. Let stand until foamy, 3 to 5 minutes.
2. Using a standing mixer, mix the flour and salt at low speed. Mix in the yeast mixture and olive oil until a shaggy dough forms. Change to the dough hook attachment and mix at medium speed until smooth, about 6 minutes.
3. Transfer the dough to a greased, large mixing bowl, turning to coat; cover with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour. Punch down the dough before using. NOTE: For whole wheat dough, use 3/4 cup whole wheat flour and 1 1/2 cups all-purpose flour.
