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Instructions |
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Warm water to lukewarm, add yeast and salt to wather in 5 qt bowl. mix in flour--kneading is uncessary.
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Add all flour at once. Mix with wooden spoon or foot brocessor with dough hook. If mixing by hand, it may be necessary to wet hands and mix to incorporate all the flour.
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Allow to rise aprroximately 2 hrs. Can be used immediately but refrigerated dough is easier to handle.
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On baking day...
Prepare pizza peel by sprinkling with cornmeal.
Sprinkle surface of dough with flour Pull off a grapefruit size ball of dough and shape into a ball. Allow to rest ofn pell for about 40 minutes. Twenty minutes before baking, prehead oven to 450 with a baking stone place on middle rack. Place and empty broiler tray on bottom shelf. Dust top of loaf with flour and slash top. Slide loaf off peel and onto baking stone. Quickly pour 1 cup hot tap water into broiler tray and close oven door. Bake about 30 minutes or until crust is browned. Store remaining dough for up to 14 days.
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Originally Submitted
11/5/2012
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