r onto a working surface, transfer the dough onto it, and knead the dough anywhere from <u>5 minutes</u>, or until the dough should barely stick to the sides of the bowl(although the bottom still can, and that's fine, I add a tiny bit of flour at times if it's too sticky), don't overknead, in all the dough just needs to hold itself well together. Coat the inside of the mixing bowl with some oil, transfer the dough ball back into it, and coat the top of the dough lightly with some more olive oil. Cover the b