Ingredients
- 18 oz all-purpose flour shopping list
- 1/4 tsp dry active yeast shopping list
- 1 1/4 tsp salt shopping list
- 1/4 tsp sugar shopping list
- 2 tbsp olive oil shopping list
- 1 1/2 cups warm water, if possible, use bottled water as chlorinated water can retard the yeast growth, I use well water. shopping list
- cornmeal as needed shopping list
How to make it
- Mix with spoon until all is wet.
- Cover with Aluminum Foil and place in a draft free place.
- Rising times will vary based on the temperature. It should probably go at least 14 hours to develop enough gluten, but could take as long as 24 hours to double in size.
- Separate into 2 pieces, form ball and let rest 1 hour while oven heats.
- Heat oven to 450
- Roll out and place on cookie sheet covered with corn meal.
- top with favorites.
- Bake on lower shelf until bottom brown, I remove cookie sheet when almost cooked and finish directly on the rack
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