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1
Mixing Instructions:
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Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food container.
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3
Mix in the remaining dry ingredients without kneading, usings a spoon or a heavy-duty stand mixer with dough hook.
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Note: If not using a mixer you may need to use wet hands to incorporate the last bit of the flour.
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Cover (not airthight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
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6
The dough can be used immediately after rising, however it is easier to handle when cold.
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7
Refrigerate in a lidded (not airtight) container and use over the next 14 days.
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8
Baking Instructions.
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Dust the surface of the refrigerated dough with flour and cut off a grape fruit size piece (1 lb.).
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Dust with more flour and quickily shape into a ball by stretching the surface of dough around to the bottom on all four sides, roating the ball a quarter-turn as you go.
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11
Place on cornmeal-dusted pizza peel and allow to rise for 40 minutes.
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20 minutes before baking time, preheat oven to 450u00b0 F, with a baking stone placed on the middle rack.
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Place a cast iron skillet or empty broiler tray on the bottom rack.
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14
Sprinkle loaf liberally with flour and slash the top using a serrated bread knife.
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Slide loaf directly onto the hot stone.
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Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door.
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Bake for 35 minutes or until top of crust is dark brown and sounds hollow when thumped.
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Remove from oven and cool on wire rack.
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Allow to cool before slicing.
