Ingredients

　　2 teaspoons active dry yeast

　　3/4 cup plus 2 tablespoons warm water (105° to 115°F)

　　2 cups unbleached bread flour

　　1 tablespoon extra-virgin olive oil

　　1/2 teaspoon salt

　　In a bowl, combine the yeast, 1/4 cup of the warm water, and 1/4 cup of the flour in a small bowl. Let stand for 30 minutes. Add the remaining 1 3/4 cups flour, 1/2 cup plus 2 tablespoons warm water, the olive oil, and salt. Mix the dough thoroughly. Turn out onto a floured board and knead until smooth, elastic and a bit tacky to the touch, 7 to 8 minutes. Place in an oiled bowl and turn to cover with oil. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours. Or, let the dough rise in the refrigerator overnight. The next day, bring the dough to room temperature.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.