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500g cold water
15g sea salt
4g instant dry yeast
8g extra virgin olive oil (EVOO)
8g honey
In a large mixing bowl, combine all the water and honey.
Add the salt and stir until dissolved.
Add half of the flour and mix until a batter forms.
Add the yeast and stir to dissolve.
Gradually add the remaining flour in two additions, stirring well after each until fully incorporated.
Drizzle the olive oil over the dough and fold it in until absorbed.
Transfer the dough onto a clean work surface and knead until well-mixed and semi-smooth.
Cover with plastic wrap or invert the mixing bowl over the dough and let it rest for about 20 minutes at room temperature (around 70°F).
After resting, the dough should be smooth and elastic.
Divide it into five equal portions and roll each into a tight dough ball.
Cover and refrigerate for at least 24 hours.
Remove from the refrigerator 90 minutes before using to allow the dough to come to room temperature.
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