No-Knead Olive Oil Dough (Big Batch)

Step 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. Transfer to a large container with a lid, or divide between two smaller containers, as the dough will significantly expand. Partially cover and let it rest for about 2 hours on the counter. (Alternately, if you have a lidded container large enough for mixing, you can assemble the dough in there.)

Step 2

The dough can be used right away, but it is much easier to handle once it has been thoroughly chilled, about 3 hours. The dough can be stored in the refrigerator for up to 2 weeks.

Step 3

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). 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. Then proceed to use the ball in your choice of the recipes.