COOL WATER TO UNDER 60°F 02 MIX WATER + ACTIVE DRY YEAST 03 ADD FLOUR + OLIVE OIL, MIX 2 MIN 04 ADD SUGAR AND SALT ON LOW 05 MIX 10 MORE MINUTES 06 COVER, REST 1–3 HOURS 07 SHAPE INTO BALLS, SEAL SEAM 08 REFRIGERATE 2–4 DAYS (3 IDEAL) 09 BRING TO ROOM TEMP BEFORE USING