Olive Oil Dough From Artisan Bread In Five Minutes A Day

I have been wanting to try this pizza dough, so when I found the recipe at The Life And Loves Of Grumpy And Honeybunch, I knew I had to try it.
This is right after I mixed up the dough.

I put it in my oven with the light on to rise

Here it is after a 3 hour rise

I made the dough and baked it a little while before I put the sauce etc. on

I almost forgot to get the picture, I don't know why but I always do that.

The only thing I did different was add parmesan cheese to the dough.

Olive Oil Dough
From Artisan Bread in Five Minutes a Day

Makes 4-1lb loaves.

2-3/4 cups lukewarm water
1-1/2 tablespoon granulated yeast
1-1/2 tablespoon salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6-1/2 cups unbleached all-purpose flour

Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container.

Mix in the flour without kneading. I used my stand mixer with dough hook, but you can use a spoon.

Cover (not airtight), and allow to rest at room temperature until dough rises and colapses (or flattens on top), approximately 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

The Life And Loves Of Grumpy And Honeybunch