1. Mix the dry ingredients
In a large bowl, sift the flour and add the sugar and dried yeast. Stir to evenly distribute the ingredients.
2. Prepare the liquid mixture
Pour the water into a jug, add the salt and extra virgin olive oil, then mix briefly with a spoon.
3. Combine the liquids with the flour
Pour the liquid mixture onto the dry ingredients and begin mixing with a spoon.
4. Knead
When the dough begins to form, work it vigorously with your hands for a few minutes until you obtain a coarse mixture.
5. Work the dough on an oiled surface
Transfer the dough to a work surface lightly greased with extra virgin olive oil.
6. Make the reinforcement folds
With oiled hands, make a series of folds to strengthen the gluten network: fold the edges of the dough inward and let rest, covered, for 20 minutes. Repeat this process two more times, always letting the dough rest between each fold.
7. Obtain a smooth and homogeneous dough
After the last set of folds, form a smooth, compact ball.
8. Leavening
Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in the oven with the light on for about 3 hours, until it triples in volume.
9. Slow leavening (optional)
If you want to further improve the digestibility of the dough, you can refrigerate it for 24 hours and use it the next day.
10. Ready to use
Once the dough has risen, it's ready to be rolled out and filled. After rolling it out, let it rest for another 30 minutes at room temperature before baking at the highest temperature in the oven.
