Instructions: Sprinkle dry yeast over the surface of the warm water, or crumble the fresh yeast into the water. Let it sit for 3 or 4 minutes and then gently whisk the water around to mix the yeast. Add the olive oil.

Add the flour, mix with the liquid and start kneading. (Carlos recipe adds the salt to the yeast before adding the flour.I always add the salt after part of the flour is incorporated, as I have read that adding the salt too soon can affect the gluten.)

If using an electric mixer, knead on medium speed for about 7 minutes. Knead by hand for about 15 minutes. Even if the dough is very sticky, do not add flour until you are convinced that further kneading and contact with air will not dry it out.

When the dough is well kneaded, put the dough into a clean bowl and cover it with a clean kitchen towel. (I use a large plastic dough bucket with a lid.any container will work, but it should be covered. Plastic wrap is fine.) Proof for about 2 hours in a warm place (about 80 F). The dough should be at least twice the original volume. Deflate it, put the cover back on, and let rise again for another 2 to 3 hours. The longer and slower the proofing, the better the bread will taste. (You can also mix the dough and rise in the refrigerator overnight.) The dough is now ready to make pizza. When I am making multiple pizzas, I store the portions in a ziploc bag that contains a small amount of olive oil. Many times, I will make the dough in the AM and keep the dough portions in these bags until I am ready to use them for dinner. I use a pizza stone that has been preheated at least 30 minutes and bake the pizzas at 500 F. (Occasionally I use a gas grill.)

Note: When I make pizzas I usually triple this recipe. You then have several options. You can prepare the dough and let it rise in the refrigerator overnight. I usually get 6 smaller pizzas form a triple batch. Many times, I let the dough rise twice and then divide into 6 portions which I then wrap loosely in plastic wrap, place in a Ziploc freezer bag and place in the freezer. You can defrost overnight in the refrigerator for use the next day, or you can defrost for a few hours at room temp. It is a quick way to have dough ready at short notice

You can use this recipe, omitting the olive oil to make Italian style bread. After the second rising, shape the dough into a round loaf. You can use a floured piece of parchment to raise the dough on. Let rise, covered with a floured kitchen towel until plump. This will take about an hour, depending on the temperature of your kitchen. Use a preheated 475 F oven. Slash the top with a razor. Place onto the stone. For a loaf with a thick crust, put a shallow pan of hot water in the oven at the same time bread. Leave it there for the entire baking time. After 10 minutes at 475 F, reduce temp to 400 F and continue baking for about 40 min. To test for doneness, knock it on the bottom. It should sound hollow and be golden in color.

THE FOOD OF SOUTHERN ITALY, Carlo Medione

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