1c. plus 2T. water (105-110 degrees)
2 1/4 t. yeast (one envelope)
3 c. flour
2T. olive oil
oregano and basil (optional) **I use ½ t. dried Greek Oregano
Combine warm water and yeast.
Mix flour, sugar, and salt in a mixing bowl. Add herbs. Start mixer on low and add olive oil. Pour in yeast/water. Mix on low until combined, then mix medium-medium low for 3 minutes.
Let rise, covered, in a bowl coated with olive oil, until doubled. At this point it can be punched down, recovered, and placed in to the refrigerator to be used the next day. Otherwise, let rise a 2nd time for 45 - 60 min.
AP flour: chewier dough
bread flour: softer dough