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                            No Knead Olive Oil Dough   
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       No Knead Olive Oil Dough (Big Batch)   
       by Janis Kracht, 1:261/38, janis@filegate.net   
       From: https://www.washingtonpost.com/   
      
       This simple recipe requires no kneading and makes enough dough   
       for four 1-pound portions that can be used for focaccia, pizza,   
       calzones and cinnamon rolls, for starters.   
      
       For ideas on how to make those dishes, see the related recipes,   
       and read this story: One no-knead dough will give you focaccia,   
       pizza and cinnamon rolls for days.   
       [http://www.washingtonpost.com/news/voraciously/wp/2020/04/19/one-   
       no-knead-dough-will-give-you-focaccia-pizza-and-cinnamon-rolls-for-   
       days][wraps]   
      
       The recipe halves easily, if you want a smaller batch.   
      
       Make Ahead: The dough needs to rest at room temperature for 2   
       hours.  It will keep in the refrigerator for up to 2 weeks, or   
       in the freezer for a few months.   
       Servings: 4   
      
       Tested size: 4 servings; makes 4 pounds of dough   
       Ingredients   
      
           3 1/4 cups (770 milliliters) lukewarm water   
           1/4 cup (60 milliliters) extra-virgin olive oil   
           1 tablespoon dried instant yeast   
           4 1/2 teaspoons kosher salt   
           2 tablespoons granulated sugar   
           7 1/2 cups (36 ounces; 1022 grams) unbleached all-purpose   
            flour, plus more for dusting   
      
       Directions   
      
       Use a wooden spoon or sturdy spatula to stir together the water,   
       oil, yeast, salt, sugar and flour in a large (5- or 6-quart)   
       bowl, forming a rough dough.  Transfer to a large container with   
       a lid, or divide between two smaller containers, as the dough   
       will significantly expand.  Partially cover and let it rest for   
       about 2 hours on the counter.  (Alternately, if you have a   
       lidded container large enough for mixing, you can assemble the   
       dough in there.)   
      
       The dough can be used right away, but it is much easier to   
       handle once it has been thoroughly chilled, about 3 hours.  The   
       dough can be stored in the refrigerator for up to 2 weeks.   
      
       Dust the surface of the refrigerated dough lightly with flour,   
       then pull a fourth of it off (it will be about a 1-pound   
       portion; the dusting makes this task easier, as the dough is   
       sticky).  Dust the portion you are using with more flour and   
       quickly shape it into a ball by stretching the surface of the   
       dough around to the bottom on all four sides, rotating the ball   
       a quarter-turn as you go.  Then proceed to use the ball in your   
       choice of the recipes.   
      
      
       FIDOGAZETTE  Vol 14 No 16    Page  3         April 22nd, 2020   
      
      
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