Straight Dough

• 1 Package Active Dry Yeast (0.25 ounce)
• 1 3/4 Cups Warm Water (110u0b0 to 115u0b0 F)
• 1 Tablespoon Olive Oil
• 4 to 4 1/2 Cups All Purpose Flour
• 2 Teaspoons Salt

1. In the bowl of a stand mixer pour 1/2 cup of the water and yeast and mix on low speed to dissolve. Let the yeast proof for about 5 minutes. Pour remaining 1 1/4 cups water and olive oil into the bowl and mix on low speed to blend.
2. Add the flour 1 cup at a time mixing on low speed to blend. Add the salt with the 3rd addition of flour. Turn the speed to medium-high and add just enough additional flour to create a dough that moves away from the sides of the bowl and clings to the dough hook or paddle. The dough should be soft, but not sticky or gummy. If too sticky add more flour, 1 Tablespoon at a time. If dough is too dry and crumbly add 1 Teaspoon of water a time.
3. Turn dough out onto floured surface. Knead 3 to 4 minutes and form into a ball. Lightly spray a bowl with cooking spray and place the dough in the bowl. Turn the dough to coat with the oil, cover the bowl with plastic wrap and let the dough rise until doubled in size.

yeast, ube, olive oil, flour, salt

Taken from www.epicurious.com/recipes/member/views/straight-dough-50054636 (may not work)