1 1/8teaspoonactive yeast1 package of instant yeast
2tablespoons olive oil
4cupsbread flour22 ounces bread flour plus more for working the dough
Place the 1/2 cup of warm water and yeast together in a medium bowl and whisk together briefly. Allow the yeast enough time to bubble up and become active, this should take a few minutes.
If the yeast is inactive, you may need to replace the yeast and try again. Add room temperature water and oil to the yeast mixture and stir to combine. Into a food processor bowl pour in flour and salt, pulse to combine. Add yeast, olive oil, and water through the tube of the food processor and process.
The dough will form into a ball. Process until the dough is smooth and elastic. The dough will be sticky if you are going to use the dough immediately or within a few days place into a bowl that has been sprayed with non-stick spray, cover dough with plastic wrap. Let rise until the dough has doubled in size, this may take up to 2 hours.
If you are going to freeze the dough you will need to turn the dough onto a floured surface and knead for about 30 seconds before preparing the dough for the freezer and then wrap it tightly for the freezer to use later.
You will need to let it rise when you remove frozen dough from the freezer. Again, You do not need to let the dough rise before placing into the freezer. It can rise after you remove it from the freezer.