- Strong bread flour (12 to 12.8 percent protein): 100 percent
- Salt: 1.75 percent
- Sugar: 2 percent
- Olive oil: 3 percent
- Instant dry yeast: 0.5 percent
- Water (70 F): 58 percent
Instructions Add water to the mixing bowl, then add the flour and the remainder of dry ingredients. Mix the dough at low speed until no dry flour is seen in the bowl, then add the oil and mix one additional minute on low speed. Then, mix the dough at medium speed just until the dough takes on a smooth, satiny appearance. Immediately take the dough to the bench and divide it into desired weight pieces and form into balls. Oil the dough balls lightly and place them into dough boxes. Cross stack the dough boxes in the cooler for two hours, then down stack the dough boxes, placing a lid on the top box to prevent the dough from drying out. The dough will be ready to use after 12 hours in the cooler. Unused dough can remain in the cooler for up to 3 days.