Ingredients
1-1/4 cups warm water (110° to 115°)2 teaspoons sugar, divided 1 package (1/4 ounce) active dry yeast3-1/2 to 4 cups all-purpose or 00 flour1 teaspoon sea salt1 teaspoon each dried basil, oregano and marjoram, optional 1/3 cup vegetable or olive oil
Preparation
In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.
