olive oil dough

2  3/4 c. lukewarm water

1 tbsp.  yeast

1 to 1 1/2 tbsp. salt 

1 tbsp. sugar

1/4 c. olive oil

6 1/2 c. all-purpose flour 

mix the yeast, salt, sugar, and olive oil with the water in a 6-quart bowl or a lidded (not airtight) food container. 

mix in the flour without kneading, using a spoon or a heavy-duty stand mixer (with paddle).  if you're not using a machine, you may need to use wet hands to incorporate the last bit of four. 

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

dough can be used immediately after the initial rise, though it is easier to handle when cold.  refrigerate the container of dough and use over the next 12 days.