1 lb. (3-1/2 cups) unbleached bread flour; more as needed
2 tsp. granulated sugar or honey
1-1/2 tsp. table salt (or 2-1/2 tsp. kosher salt)
1-1/4 tsp. instant yeast
1-1/2 Tbs. extra-virgin olive oil; more as needed
Semolina flour (optional)

Description

This Versatile Dough Can Be Used To Make Pizza, Calzones, Or Stromboli. It Gets Its Great Depth Of Flavor From A Long, Slow Fermentation, Preferably Overnight In The Refrigerator.Yields Enough Dough For 4 Individual Pizzas Or Calzones Or 2 Stromboli.

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