1/4 cup of warm water in a small bowl add one package of dry yest and let proof.
Pour into a large bowl, add 1 cup of warm water, a pinch of sugar and a few tablespoons of olive oil. Add 1 cup of bread flour and whisk smooth. Add another 2 to 2 1/2 cups of bread flour and mix with a spoon. Should be fairly tacky.
Coat with olive oil, cover with plastic wrap and let rise till it has doubled in size. Punch down and put in the ziplock back coated with olive oil and put in the fridge over night.
Cut into 8 pieces and pat out thin. Throw on a hot grill, don't take long to cook.
Last edited by Steelhead; 09/30/13.
