Other equipment: measuring spoons, measuring cup, instant read thermometer, plastic containers for storage, plastic wrap, kitchen scale, marble surface or other smooth surface for kneading.
To get the yeast started, measure out 4oz of water between 100 and 110 degrees Fahrenheit (37.7 Celsius).
Measure out 6 grams of yeast.
Add the yeast to the water and stir it up. Try to get rid of the clumps.
Measure out 638g of bread flour.
Tip: My food processor came with a dough blade made out if plastic but I find that the regular metal blade works fine.
20 grams of sugar. Add to the bowl.
10 grams of salt. Add to the bowl.
Put the bowl on the processor and pulse it a few times to combine the dry ingredients.
By now the yeast mixture should be bubbling a bit. It's alive!
Add 3 tablespoons of extra virgin olive oil. Then add the yeast mixture and about half the remaining water.
Slowly add the remaining water. Do it in a few stages since you don't want the dough to be too dry or too wet.
Let it knead like this for up to a minute.
The dough should be tacky to the touch. This dough is too dry - add more water and continue to knead.
Pull the dough out on to a smooth, flowered surface.
Knead the dough for a bit and form it into a big ball.
Weigh the dough ball so we can split it into three smaller balls.
Knead each of these a bit and form into balls.
Three beautiful balls of dough!
Spray the insides of a tall container with some olive oil and drop the dough ball inside. Cover and refrigerate overnight. The dough will rise and be ready for use the next day.
You can also freeze the dough - just wrap it in plastic wrap, drop in a container and freeze. When you are ready to use it, do the same as the previous step. It will take two days to thaw and rise.