- 1¼ teaspoons active dry yeast
- 3 cups warm water (105 – 115° F.)
- ¼ teaspoon sugar
- 3½ to 3¾ cups unsifted all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
Sprinkle yeast over water; add sugar and let stand until yeast is dissolved, about 5 minutes.
Position dough blade in workbowl of processor. Add 3 cups flour, salt and olive oil. With processor running, gradually add yeast mixture down food chute. Add additional flour to make a soft dough. Continue processing dough for 1 minute. Transfer dough to lightly floured board. Shape into ball and cover with towel or large bowl. Let dough rest for 10 minutes. On lightly floured board, knead several times until smooth and elastic; form into ball. Place in greased bowl, turning to grease top. Cover and let rise at room temperature until doubled in bulk, about 1 hour. Punch dough down.
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