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3 cups warm water (110 F)
2 tablespoons dry active yeast
1/4 cup sugar
10 cups bread, all purpose or semolina flour
1 tablespoon of salt
Cornmeal for sprinkling
1 cup extra virgin olive oil

Dissolve the sugar in the warm water in a medium-sized bowl and sprinkle the yeast into it, being careful to prevent the yeast from forming lumps. Set aside.

Whisk the salt and flour together in a large bowl.

After the yeast mixture has bloomed for 10-15 minutes, stir it into the flour mixture with a wooden spoon.

Add the olive oil.Once the dough has come together, transfer the dough onto a clean sturdy table surface and knead for 15 minutes.

If the dough feels too dry, add water one tablespoon at a time until it is moist. If the dough is too wet or sticky, knead flour into the dough until it is smooth and soft.

Use olive oil to coat a large bowl and transfer the dough into it.

Cover and set aside for 20 minutes.Slap the dough so that is deflates and knead it for 10 seconds.

Return it to the bowl, cover and set aside for 20 minutes again.Form the dough into the desired shapes: loaves, pizza crusts, etc., coating the pans with olive oil and cornmeal to prevent sticking