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Step 1
1 Use a wooden spoon or sturdy spatula to stir together the water, oil, yeast, salt, sugar and flour in a large (5- or 6-quart) bowl, forming a rough dough
Step 2
2 Transfer to a large container with a lid, or divide between two smaller containers, as the dough will significantly expand
Step 3
3 Partially cover and let it rest for about 2 hours on the counter
Step 4
4 (Alternately, if you have a lidded container large enough for mixing, you can assemble the dough in there
Step 5
5 )
Step 6
6 The dough can be used right away, but it is much easier to handle once it has been thoroughly chilled, about 3 hours
Step 7
7 The dough can be stored in the refrigerator for up to 2 weeks
Step 8
8 Dust the surface of the refrigerated dough lightly with flour, then pull a fourth of it off (it will be about a 1-pound portion; the dusting makes this task easier, as the dough is sticky)
Step 9
9 Dust the portion you are using with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go
Step 10
10 Then proceed to use the ball in your choice of the recipes