You will need
- 3.5 cups warm water
- Vegie and Olive Oils
- 6 cups all purpose white flour
- 1 package instant activated yeast
- 1 cup granulated sugar
- 2 teaspoons salt (Optional)
- 1 teaspoon MSG (Optional)
- Large Mixing Bowl
- Your hands
- Large plastic ziplock bag
Preparing the Dough
Pour in your warm water in a large mixing bowl first followed by the sugar, salt, msg and yeast and mix it well (You can use a fork or spoon to mix this liquid part).
If using instant activated yeast, you don't need to let your yeast activate. If using non-instalt, let it sit a while (5 to 10 minutes) to activate before proceeding.
Now toss in your six cups of sifted flour and mix it all together. Do not add more water, it should be a soft dough and very sticky. This is ok.
Now flour your surface liberally with flour, and I do mean very liberally. None of this lightly floured stuff, don't be stingy. Pour your soft dough ball onto the pile of flour. At this point, you can pick the dough off your hand and stick it to the dough ball and then wash the rest of the dough off your hands and then dry your hands very well.
Now make sure you sprinkle a good amount of flour on top of your dough and get your hands also nice and covered in flour as well. You're going to be kneading this dough. Work the dough by pull and squishing it, then turning a quarter turn, folding it and squishing/stretching it again and repeat this process. This should take roughly 10 minutes to complete by hand. If you're using a bread mixing machine, just leave the dough hook in the machine and add some small amounts of flour every couple of minutes equally no more than a half a cup throughout until the dough is ready.
Now you want to put the dough in your (hopefully washed and dried out) mixing bowl but hold off a second on doing that. Wash your hands with plenty of soap and water first. Now pour roughly 1 teaspoon of olive oil in the bottom of the bowl and spread it around on the bottom with your hand. Then put the dough ball in the bowl and move it around on the bottom a little bit. Now splash more olive oil into the palm of your hand and really slather the top of the dough ball with the olive oil, you want the whole dough ball covered in the oil.
Wash your hands again. Now with a clean towel, run it under the sink with hot water (not boiling, just hot) and ring the towel out of as much water as you can. Fold the towel in half and cover your dough ball in the bowl by draping the wet towel over the rim of the bowl and tucking any remaining towel around the bowls edges.
Clean your dough kneading area of flour. If you have flour stuck on the surface, just spray with water and let it soak a few minutes before wiping the surface down with a clean rag.
Now set an eggtimer countdown for 50 minutes.
Once your dough is finished rising that first initial time, you can punch it down and stuff the dough into a big ziplock bag and put it in the fridge. Every hour for the first 3 hours, check the back in the fridge. Unzip it, punch it down again and squeeze the air out as needed.
In order to turn this into loaves of bread instead of pizza dough, instead of letting the dough rise in the mixing bowl, you instead finish kneading the dough, break it in half and put the two halves in two greased bread pans, cover their tops with olive oil, then allow to rise. Also after rising for 40 minutes for bread, place in oven at 350 degrees F for 30 minutes. Do not punch the bread dough down with this recipe. Punching the dough down is only needed for using it as pizza dough. Other bread recipes will differ.