Dough may be frozen up to 1 month. To freeze, wrap each portion in plastic wrap, and place in zip-top plastic freezer bags. Thaw in refrigerator overnight, or let stand at room temperature 4 hours.
1 cup warm water (100° to 110°)
1/8 teaspoon sugar
1 (1/4-ounce) envelope active dry yeast
3 to 3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon extra-virgin olive oil
Vegetable cooking spray
How to Make It
Stir together 1 cup warm water and sugar in a 2-cup measuring cup. Sprinkle with yeast, and let stand 5 to 7 minutes or until mixture is bubbly; stir until blended.
Place 3 cups flour and salt in food processor bowl. With motor running, add yeast mixture and olive oil; process mixture until dough forms. (If dough is too sticky, add more flour, 2 tablespoons at a time.) Place dough in a large bowl coated with cooking spray; lightly coat dough with cooking spray. Cover with a clean cloth, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down. Turn dough in bowl, and coat with cooking spray; cover with cloth, and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Cut dough into 6 equal portions, shaping each portion into a 3-inch ball.