olive oil dough: artisan bread in five

This makes the absolute perfect pizza dough, and the softest rolls. Another win for Artisan Bread in Five Minutes a Day!

3 1/4 cups lukewarm water

1/4 cup olive oil

1 tablespoon Yeast

1 to 1 1/2 tablespoons Kosher salt

2 tablespoons sugar

7 1/2 cups (scoop and sweep) unbleached all-purpose flour

As with boule, mix all ingredients and let rise in a closed (but not airtight) container. 

To make pizza:

Preheat your oven to the highest setting, which will be 500 to 550°F. Pull out an 8-ounce piece of dough from your bucket and quickly form it into a ball, no more than 30 seconds of work. Let it sit on the counter while you gather your toppings. Roll out the dough, add toppings, and bake. I usually use a cookie sheet and a silpat as we do not have a pizza stone.

To make dinner rolls:

Preheat your oven to 350 F degrees. Spray a 9-inch square baking dish with non-stick spray.

Dust the surface of the dough with flour and cut off  golf-ball sized piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go. Repeat with desired number of rolls.

Allow the buns to rest about 40-60 minutes. (Wait sixty-minutes for a very light and airy bun.) 

Paint the tops of the buns lightly with egg wash (1 egg plus 1 tsp water, beaten) using a pastry brush. Bake for 25-30 minutes, depending on the size. They should be golden brown.

Immediately brush the top with butter to keep the crust soft and because it tastes great! Allow to cool slightly and enjoy.