2 Cups Warm Water (110-115 degrees)
1 Tablespoon Barley Malt Syrup or Sugar
1 Package Active Dry Yeast, not rapid rise
2 Tablespoons Olive Oil
5-6 Cups Unbleached All-Purpose Flour
1 Tablespoon Kosher Salt
1. Combine warm water and malt syrup or sugar in a large mixing bowl. Sprinkle yeast over water. Gently stir once or twice. Let sit in a draft free place for about 5 minutes or until the yeast begins to erupt. Whisk in the olive oil.
2. Begin whisking in flour about ½ cup at a time. After you have added about 1 ½ cups of flour, whisk in the salt and then continue with the flour. Switch to a wooden spoon when mixture becomes too thick and sticky for the whisk to be effective. Continue gradually adding flour until the dough forms a cohesive, but still sticky ball.
3. Turn dough onto a well-floured counter or board and begin kneading. Continue to slowly add flour to keep dough from sticking to your hands. Scrape work surface from time to time with a dough scraper to remove sticky bits of dough. Knead for 8-10 minutes or until the dough forms a soft, satiny ball.
4. Place the dough in a large, clean, lightly oiled bowl. Cover with plastic wrap and allow to rise. For a fast rise, place bowl in a warm spot; it will double in 1 ½-2 hours. For a slow rise, place bowl in the refrigerator for several hours or overnight. Let refrigerated dough sit at room temperature for an hour or so before shaping.