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Mixing and Storing the Dough:
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Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
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In large plastic storage container (with lid) mix together the flour, yeast, sugar and salt.
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Add all the water and olive oil at once and mix with a wooden spoon.
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If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Note: kneading isn't necessary.
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When everything is uniformly moist without dry patches your mixing is complete. This should take only a few minutes.
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The dough will be wet and loose enough to conform to the shape of its container.
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Cover with a lid (not airtight) that fits well on the container. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result.
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You can use a portion of the dough anytime after this period. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
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The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf! Dough may be stored in the refrigerator for up to 12 days.
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Baking Instructions:
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Naan:.Recipe #387678.
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Pizza:.Recipe #387780 or Recipe #363140 on the grill Recipe #322248.
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Pizza Roll: Recipe #388861.
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Focaccia:.Recipe #387527.
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Lavash: Recipe #310451.
