Ingredients

How to make it

  • Warm the bowl of a stand mixer, with the dough hook attachment.
  • Add the water and yeast, then whisk to dissolve.
  • Allow the yeast to activate for 5 minutes.
  • Add the salt and stir to dissolve.
  • Add 3 cups of the flour.
  • Run the mixer on low until the dough forms and pulls away from the bowl, 5 to 7 minutes.
  • Add the remaining flour as needed.
  • The bowl should be fairly clean when dough is done.
  • Cut dough into 4 equal pieces.
  • With the dough in both hands turn it inside itself so knuckles touch to get air pockets out and to get a round shape.
  • Knead this way 6 to 7 times.
  • Avoid stretching the dough too hard, or it will rip the top.
  • At the bottom of the dough ball seal it by twisting the dough so that it is round on top and sealed on the bottom.
  • Spray 4 clean bowls with cooking spray.
  • Add a dough ball to each one and cover with plastic wrap.
  • Let the dough sit for between 30 to 60 minutes until it almost doubled in size.
  • Refrigerate for 1 hour.
  • Cook at 500 degrees.

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