The Master Recipe:
3 cups lukewarm water
1 1/2 tablespoon granulated yeast ( 1.5 packets)
1 1/2 tablespoons kosher salt
61/2 cups unsifted, unbleached, all purpose white flour
Directions:
warm water slightly, In a large mixing bowl, add yeast and salt to the water, add flour and mix until you get a uniformly moist dough. Transfer to a large container, at least 5 QT, I have a large plastic container with a lid that I keep this in. Let rise for about 2 hours, you will see that the dough will double, even triple in size, and that’s it, once it rises, you can store in the fridge for a few weeks, this dough usually doesn’t last longer than 2 weeks in my fridge because I’m always making something. By the 2nd week, you will see that the dough will slightly change color and smell, thats because it turns into a sourdough which is even more delicious.
For the Pizza, roll out, add sauce and cheese, and any other topping you like and bake at 450 degrees for about 10-12 minutes. Enjoy!
Some of my creations below.
peperroni, spinach and red pepper pie |
peperroni and cheese roll |
bread rolls |