3 1/2 to 4 cups flour
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Mix the water, sugar and yeast, give it 5 minutes to let the yest foam.
Combine the flour, sugar, yeast and kosher salt in the bowl of a stand mixer and using a bread hook mix. *You can also use a fork in a regular mixing bowl.
While the mixer is running, add the 2 tablespoons of the oil and beat until the dough forms into a ball.
Too sticky, add additional flour a tablespoon at a time.
Too dry, add water a tablespoon at a time.
Until it forms in a solid ball.
Place the dough onto a lightly floured kneading space and gently knead into a smooth, firm ball.
Oil a clean dry bowl with remaining 2 tsp oil, then place dough in.
Cover with plastic wrap, place in a warm place and let it double in size (about an hour depending on room temp).
If it has doubled, (& it and it sinks when you touch it) place it on a floured surface and knead it about 2 times.
Then divide it into 4 triangles.
Form those triangles into balls and place them on a plate and cover them with plastic wrap to let them rest for 10 15 min.