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Ingredients:

Makes about 2 lbs. dough, enough for six 8- or 9-inch piadine

1 envelope active dry yeast
1/2-cup lukewarm water
about 4 cups all-purpose flour, plus more for dusting work surface
1 cup cool water
2 Tbs. extra-virgin olive oil
2 tsp. salt

Directions:

1. Whisk together the yeast, lukewarm water, and 1/2-cup of the flour in the bowl of a stand mixer.
   
2. Dust the top lightly with flour, cover the bowl with a tea towel, and leave the sponge to rise until the flour dusting "cracks," showing the yeast is alive and well, about 20 minutes.
   
3. Add 3 cups of the flour, the 1 cup cool water, the olive oil, and the salt.
   
4. Start kneading at low speed, then increase the speed to medium as the flour is incorporated.
   
5. Add the remaining 1/2-cup flour as needed to produce a slightly moist and soft dough. Knead with the dough hook attachment until smooth and silky and the dough adheres to the hook.
   
6. Dust the dough lightly with flour and, using a pastry scraper, scrape it out of the bowl onto a lightly floured surface.
   
7. Knead lightly, folding the dough over on itself. Shape into a ball, flatten slightly, dust lightly with flour, cover with a towel, and leave to rise on a floured surface (or in a bowl) until doubled in bulk, about 1 hour.
   
8. Punch the dough down, wrap, and freeze for up to 1 month if not using immediately.
   
9. Defrost and let rise in a large bowl in the refrigerator.
   
10. When ready, continue with chosen recipe.