| 1.5 lb | water, room temperature |
| 0.05 lb | salt |
| 0.05 lb | Sugar |
| 0.05 lb | Oil, Olive |
| 2.4 lb | Flour, all-purpose |
| 2.0 TBSP | Yeast |
Weigh the water and add the sugar and salt. Stir to dissolve
Add the oil, and then the flour, followed by the yeast.
I mix mine in a mixer with a dough hook, where I process the dough for about 10 minutes. I would think this would exceed the size of most food processors, but would probably be fine if cut in half. Process as you would any other dough. Alternatively, you could probably knead by hand for about 10 minutes.