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:
Whisk together the yeast, lukewarm water, and 1/2-cup of the flour in the bowl of a stand mixer.
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.
Add 3 cups of the flour, the 1 cup cool water, the olive oil, and the salt.
Start kneading at low speed, then increase the speed to medium as the flour is incorporated.
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.
Dust the dough lightly with flour and, using a pastry scraper, scrape it out of the bowl onto a lightly floured surface.
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.
Punch the dough down, wrap, and freeze for up to 1 month if not using immediately.
Defrost and let rise in a large bowl in the refrigerator.
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