Directions
- 1Put water in a bowl.
- 2Add instant yeast and mix well after 1 minute.
- 3Add salt and dissolve it in water.
- 4Add olive oil and mix well.
- 5Add flour and mix until no flour is visible. The dough temperature should be 22.5℃.
- 6Let the dough rest for 30 minutes (autolyze), then perform the first fold.
- 7Repeat steps 6-7 three more times, resting for 30 minutes between each fold.
- 8After the fourth fold, let the dough ferment at room temperature for 2 hours.
- 9Shape the dough into a square and divide it into smaller square pieces (approximately 400g each).
- 10Sprinkle flour on a canvas cloth and place the dough on it.
- 11Let it ferment for 20 minutes at room temperature.
- 12Preheat oven to the highest temperature possible (250℃ in this case) and preheat Lodge 10 inch combo cooker.
- 13Place the dough in the preheated Lodge 10 inch combo cooker.
- 14Bake for 15 minutes with the lid on, then remove the lid and bake for another 15 minutes.
Ingredients
- 297 g Strong Flour
- 127 g All purpose flour
- 325 g Water
- 42 g Olive oil
- 2 g Instant yeast
- 8 g Salt
Equipment
bowlforkLodge 10 inch combo cookerovencanvas clothbaking sheetknife
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