1 1/3 C water
1 tsp. sugar
1 packet (1/4 oz) active dry yeast
4 C all purpose flour
2 tsp salt
Olive Destination Balsamic Pesto
Meat of your choice
Feta or mozzarella cheese
Anything else your heart desires
Put the water and sugar in the bowl of a stand mixer and add yeast, stirring to incorporate. Let rest until the mixture bubbles, about 5 to 10 mins. Meanwhile, whisk together the flour and salt in a large bowl to break up any lumps. When the yeast is ready, add flour mixture and oil and mix, using dough hook, on the lowest speed until the dough looks shredded, about 1-2 mins. Increase the speed to medium and continue to mix until the dough is smooth and very elastic, (you should be able to stretch it 2-3 inches without breaking), about 6 to 10 mins.
Turn the dough out of the mixer, form it into a ball, and put into a large, oiled mixing bowl. Turn to coat the dough in the oil then cover with a clean, damp dishtowel. Let rest in warm place until doubles in size, about 30-45 mins. (Alternatively, refrigerate the dough and let rise 12-24 hours before using.) Punch the dough down and shape as desired.