Instructions

1. 1

   In a small bowl, dissolve yeast and sugar in warm water. Let stand until foamy, about 5 minutes.

   • 💡Water should be 105-110°F
   • 💡If no foam, yeast is dead
2. 2

   In a large bowl, combine flour and salt. Make a well in center.

   • 💡Mix salt and flour first to prevent direct yeast contact
3. 3

   Add yeast mixture and oil to flour. Mix until shaggy dough forms.

   • 💡Dough will be sticky at first
   • 💡Use wooden spoon or dough whisk
4. 4

   Turn onto floured surface and knead 8-10 minutes until smooth and elastic.

   • 💡Window pane test: stretch small piece thin
   • 💡Add flour sparingly if too sticky
5. 5

   Place in oiled bowl, cover, and rise in warm place until doubled.

   • 💡Rising time varies with temperature
   • 💡Finger poke test: indent should remain
6. 6

   Punch down, divide as needed, and let rest 10 minutes before shaping.

   • 💡Resting relaxes gluten for easier shaping
   • 💡Keep covered to prevent drying