Ingredients
2/3 cup warm water (110 degrees)
1/4 teaspoon active dry yeast (not rapid-rise)
1 3/4 cups unbleached bread flour, plus more for dusting
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1 tablespoon extra-virgin olive oil, plus more for bowl
Preparation
Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil; stir until a ragged dough forms. Transfer to a lightly floured work surface; knead with floured hands until smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 3 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).
