1 ½ cup warm Water
1 ½ Tablespoon Dry Yeast (2- ¼ ounce packages of dry yeast)
1 teaspoon Sugar
4 cups All Purpose Flour
1 ½ teaspoons Salt
1 Tablespoon Olive Oil
Impasto alla Siciliana
Stir together the water, yeast and the sugar. Let rest until the yeast blooms, about 5 minutes.
Place 3 cups of the flour and the salt in a mixing bowl. Add the yeast mixture and the olive oil and stir together to form a sticky dough. Knead, adding the remaining flour a little at a time until the dough becomes a smooth, elastic ball, about 5-8 minutes. If you prefer to use an electric mixer, combine the ingredients with the paddle attachment and then change to the dough hook. Add the flour a little at a time until the dough is smooth and comes away from the sides of the bowl, about 2-4 minutes. Turn the dough into a lightly greased bowl and cover with a dry towel or plastic wrap. Let rise for 30 minutes in a draft free spot to double in bulk.