Ingredients
  • 1 envelope active dry yeast
  • 3/4 cup warm water (105 to 115°F)
  • 2 tablespoons EVOO – Extra Virgin Olive Oil, plus more for the bowl
  • 1 cup “00” flour, plus more for dusting
  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
Preparation

In a small bowl, stir the yeast, warm water and EVOO together and let stand for about 5 minutes.
 
In a food processor with the dough blade, combine the flours, sugar and salt, and pulse a few times. With the machine running, stream in the yeast mixture to form a sticky dough.

 
Turn the dough out onto a “00”-floured surface and knead just until smooth, a minute or so. Oil a bowl, put the dough in the bowl, cover with a kitchen towel and let stand for 1 hour.