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Fit a stand mixer with the dough hook. Combine the bread flour & kosher salt in the bowl of a stand mixer and combine.
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In a measuring cup, mix the water, yeast, sugar and olive oil. While the mixer is running, add the water/yeast mixture and combine until the dough forms into a ball around the dough hook. If the dough is too dry, add additional water, 1 tablespoon at a time.
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Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
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Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
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Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes before rolling them out, or freeze for later use.