Yield: 1 Servings
|1 teaspoon||Active dry yeast|
|3 cups||Bread flour|
Recipe by: Evelyne Slomon - The Pizza Book 1. Pour the water into a medium-sized mixing bowl and sprinkle in the yeast. Stir gently with a fork until the yeast has dissolved.
2. Add 1 cup of flour and the salt. Mix thoroughly with a wooden spoon. Add a second cup of flour and mix well. After the second cup of flour has been mixed in, the dough will start coming away from the sides of the bowl and should begin to form a soft, sticky mass. It is now ready to be kneaded. 3. Measure out the third cup of flour. Sprinkle some over the work surface and flour your hands generously. Remove all of the dough from the bowl and begin to work the mass by kneading the additional flour in a bit at a time. 4. Knead the dough until it no longer feels sticky. Continue
kneading only until the dough is smooth and elastic and no lines of raw white flour show. The whole process should take 5 to 10 minutes. 5. Lightly oil a 2-quart bowl with vegetable oil. Roll the ball of
dough around in the bowl to coat it with a thin film of oil. Tightly seal the bowl with plastic wrap. Place the bowl in a warm draft-free
place. 6. When the dough has doubled in bulk (45 to 60 minutes), punch it
down, knead it for 2 to 3 minutes. Then return it to the bowl and refrigerate for 15 minutes before shaping. 7. The dough should never be rolled out with a rolling pin. This crushes the edges and affects the final texture. The stretching method is the only suitable way to shape the dough.