1 teaspoon dry active yeast
1 teaspoon sugar
1 1/3 cups lukewarm water
2 tablespoons extra virgin olive oil
1 teaspoon fine sea salt
About 3 3/4 cups flour
1. In a large bowl, combine the yeast, sugar and water, and stir to blend. Let stand until foamy, about 5 mintues. Stir in the oil and salt.
2. Add the flour a little at a time, stirring until most of the flour has been absorbed and the dough forms a ball. Transfer the dough to a floured work surface and knead until soft and satiny but still firm, 4 to 5 minutes, adding additional flour as needed to keep the dough from sticking.
3. Transfer the dough to a bowl, cover tightly with plastic wrap, and place in the refrigerator. Let the dough rise in the refrigerator until doubled or tripled in size, 8 to 12 hours. The dough can be kept for 2 to 3 days in the fridge. Simply punch down the dough as it doubles or triples.
Per serving: 197 calories, 5 grams protein, 36 grams carbohydrates, trace sugar, 3 grams fat, no cholesterol, 188 milligrams sodium, 1 grams dietary fiber.