2 packages active dry yeast (4 1/2 t)
1 1/3 cup warm water (105° to 115° F)
4 cups unbleached all-purpose flour
2 teaspoon salt
olive oil for the bowl
Sprinkle the yeast over the water. Let stand 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.
In a large bowl, combine the flour and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours.
Flatten the dough with your fist. Flatten the dough slightly. Dust the tops with flour. Place the ball(s) of dough on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 minutes, or until doubled.