You can knead this dough by hand but I suggest using a stand mixer instead.
- 1 1/2 cups warm water (105-115°)
- 2 T. sugar
- 2 1/4 t. active dry yeast
- 3 1/2 cups all-purpose flour
- 1/2 cup bread flour
- 1 T. kosher or sea salt
ADD TO YEAST MIXTURE:
- 3 T. extra-virgin olive oil
Combine water, sugar, and yeast. Proof until foamy, about 5 minutes. Mix flours and salt in bowl of heavy-duty stand mixer fitted with dough hook.
Add oil to yeast mixture. Pour yeast mixture into flour mixture and knead on low speed for 10 minutes (or the same amount of time if kneading by hand). Dough will be elastic and slightly sticky.
Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled, 1 hour.
Punch dough down and divide into three pieces; shape into balls and place on a floured work surface. Lightly brush dough with oil, cover completely with plastic wrap and let rise another 45 min. Meanwhile, preheat oven to 550° with stone on lowest rack.