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In a large bowl, stir together the water, sugar and yeast until the yeast is dissolved. Let stand for 5 minutes.
Add 2 ½ cups of the flour and the salt to the bowl and stir until well blended. Stir in the oil. Gradually add enough of the remaining flour to make a soft dough.
Knead the dough on a floured surface until it’s smooth, about 5 minutes. Place the dough in a greased bowl, turn it once to grease all over, then cover and refrigerate for at least 8 hours or overnight before using.
Note: used this rescipe to make stuffed mozzarella balls
Cut dough into 15 balls at 43g also cut 1 mozzarella ball into 15 pieces. Stuffed a few with a peppertlette stick. Brushed with garlic butter.
Bakw @350 For 30 mins