Ingredients
6
½ C. flour
1
½ TBL yeast
1
½ TBL (or less) salt
3
c. lukewarm water
Directions
1.
Mix dry
ingredients in a big bowl that has a lid.
2.
Add water and
stir with a wooden spoon until all dry ingredients are mixed in. Do not knead.
3.
Cover with a
lid but not sealed tightly so that gases can escape.
4.
Leave at room
temperature for 2 hours, then store in the fridge. Can keep up to two weeks in
the fridge.
Baking Day
Preheat oven and pizza stone to 450 for ½ hour.
1.
Sprinkle top
with flour
2.
Pull up about
a grapefruit size piece and cut with a knife or kitchen shears.
3.
Pull edges
around to make a ball and stretch into desired shape.
4.
Place on pizza
peel that has cornmeal on it.
5.
Cover loosely
with plastic wrap and let rest 90 minutes on the counter (40 if fresh dough).
6.
Dip serrated
knife in flour and make slices.
7.
Slide directly
onto stone and pour a cup of water into broiler pan placed on another shelf
besides bread shelf.
8.
Bake for 30-35
minutes until golden brown.
9.
Place on
cooling rack.
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