Step 1

In a large glass or small bowl containing about 1 cup of warm water (100 to 110°F, 38°C to 43°C), add the yeast and sugar and stir 10 to 15 seconds. Let stand (in a pan of warm water if necessary) 5 to 10 minutes or until the yeast produces foam on the water. If after 5 minutes there is no foam the yeast is dead. Discard the yeast and repeat using fresh package of yeast.

Step 2

Stand Mixer Method:

Step 3

Add flour, salt and water with yeast to mixer bowl. Using the dough hook, begin mixing on low speed. Add about one cup warm water. Increase speed to low. Add water a little at a time until mixture foams a stiff dough that clings to the hook. If dough is too soft, add flour as needed. Knead dough 5-7 minutes.

Step 4

Hand Method:

Step 5

In a large bowl, add the flour and salt. Make a well in the middle and add water containing the yeast. Using your hands, mix flour and water adding warm water a little at a time until mixture foams a stiff dough. If dough is too soft, add flour or water as needed.

Step 6

Knead dough in the bowl or on a floured surface about 10 minutes.

Step 7

Both Methods:

Step 8

Coat a bowl with about 1 tablespoon of oil or cooking spray. Place dough in the bowl and turn it to coat with oil. Cover the bowl and place in a warm place (75 to 90ºF, 24 to 32°C) away from drafts to allow dough to rise (proof) 1 hour or until double in bulk.

Step 9

When dough has doubled in bulk it is ready to make bread, foccacia, calzones, panzarotti, buns, rolls, and pizza. If desired, you can punch the dough down and allow it to rise a second time.

Step 10

In a large glass or small bowl containing about 1 cup of warm water (100 to 110°F, 38°C to 43°C), add the yeast and sugar and stir 10 to 15 seconds. Let stand (in a pan of warm water if necessary) 5 to 10 minutes or until the yeast produces foam on the water. If after 5 minutes there is no foam the yeast is dead. Discard the yeast and repeat using fresh package of yeast.

Step 11

Stand Mixer Method:

Step 12

Add flour, salt and water with yeast to mixer bowl. Using the dough hook, begin mixing on low speed. Add about one cup warm water. Increase speed to low. Add water a little at a time until mixture foams a stiff dough that clings to the hook. If dough is too soft, add flour as needed. Knead dough 5-7 minutes.

Step 13

Hand Method:

Step 14

In a large bowl, add the flour and salt. Make a well in the middle and add water containing the yeast. Using your hands, mix flour and water adding warm water a little at a time until mixture foams a stiff dough. If dough is too soft, add flour or water as needed.

Step 15

Knead dough in the bowl or on a floured surface about 10 minutes.

Step 16

Both Methods:

Step 17

Coat a bowl with about 1 tablespoon of oil or cooking spray. Place dough in the bowl and turn it to coat with oil. Cover the bowl and place in a warm place (75 to 90ºF, 24 to 32°C) away from drafts to allow dough to rise (proof) 1 hour or until double in bulk.

Step 18

When dough has doubled in bulk it is ready to make bread, foccacia, calzones, panzarotti, buns, rolls, and pizza. If desired, you can punch the dough down and allow it to rise a second time.