1Add 3 1/2 cups of double zero bread flour, 1 tablespoon of salt, and 1 tablespoon of extra virgin olive oil to a mixer bowl.
2Add 3 1/2 cups of double zero bread flour, 1 tablespoon of salt, and 1 tablespoon of extra virgin olive oil to a mixer bowl.
3Add 3 1/2 cups of double zero bread flour, 1 tablespoon of salt, and 1 tablespoon of extra virgin olive oil to a mixer bowl.
4Mix the flour, salt, and oil on speed one for 30 seconds to a minute.
5Mix the flour, salt, and oil on speed one for 30 seconds to a minute.
6Mix the flour, salt, and oil on speed one for 30 seconds to a minute.
7In a separate bowl, combine 1 1/4 cups of water (heated to 105-110 degrees Fahrenheit if using dry active yeast), 1 1/2 teaspoons of sugar, and 1 tablespoon of dry active yeast.
8In a separate bowl, combine 1 1/4 cups of water (heated to 105-110 degrees Fahrenheit if using dry active yeast), 1 1/2 teaspoons of sugar, and 1 tablespoon of dry active yeast.
9In a separate bowl, combine 1 1/4 cups of water (heated to 105-110 degrees Fahrenheit if using dry active yeast), 1 1/2 teaspoons of sugar, and 1 tablespoon of dry active yeast.
10Mix the water, sugar, and yeast, then let it sit for 4-5 minutes to activate the yeast.
11Mix the water, sugar, and yeast, then let it sit for 4-5 minutes to activate the yeast.
12Mix the water, sugar, and yeast, then let it sit for 4-5 minutes to activate the yeast.
13With the mixer running on speed one, gradually incorporate the activated yeast mixture into the flour mixture.
14With the mixer running on speed one, gradually incorporate the activated yeast mixture into the flour mixture.
15With the mixer running on speed one, gradually incorporate the activated yeast mixture into the flour mixture.
16Once everything is incorporated, let the mixer run on speed one or two for 1-2 minutes to combine the dough.
17Once everything is incorporated, let the mixer run on speed one or two for 1-2 minutes to combine the dough.
18Once everything is incorporated, let the mixer run on speed one or two for 1-2 minutes to combine the dough.
19Increase the mixer speed to three and let it run for about 7 minutes, until a dough ball forms and cleans the sides of the bowl.
20Increase the mixer speed to three and let it run for about 7 minutes, until a dough ball forms and cleans the sides of the bowl.
21Increase the mixer speed to three and let it run for about 7 minutes, until a dough ball forms and cleans the sides of the bowl.
22Stop the machine and carefully remove the dough from the hook.
23Stop the machine and carefully remove the dough from the hook.
24Stop the machine and carefully remove the dough from the hook.
25Lightly oil a mixing bowl and place the dough inside.
26Lightly oil a mixing bowl and place the dough inside.
27Lightly oil a mixing bowl and place the dough inside.
28Cover the bowl with a dish towel and let the dough rest for about 15 minutes.
29Cover the bowl with a dish towel and let the dough rest for about 15 minutes.
30Cover the bowl with a dish towel and let the dough rest for about 15 minutes.
31Lightly oil a clean counter surface.
32Lightly oil a clean counter surface.
33Lightly oil a clean counter surface.
34Place the dough ball onto the oiled counter and cut it in half.
35Place the dough ball onto the oiled counter and cut it in half.
36Place the dough ball onto the oiled counter and cut it in half.
37Roll each half into a tight ball by folding and pulling the dough, then pinching the bottom closed.
38Roll each half into a tight ball by folding and pulling the dough, then pinching the bottom closed.
39Roll each half into a tight ball by folding and pulling the dough, then pinching the bottom closed.
40Place each dough ball back into a bowl, press down, cover with clear wrap, and refrigerate for 24 hours for best results (cold fermentation).
41Place each dough ball back into a bowl, press down, cover with clear wrap, and refrigerate for 24 hours for best results (cold fermentation).
42Place each dough ball back into a bowl, press down, cover with clear wrap, and refrigerate for 24 hours for best results (cold fermentation).
Ingredients
3.5 cups double zero bread flour
3.5 cups double zero bread flour
3.5 cups double zero bread flour
1 tablespoon salt
1 tablespoon salt
1 tablespoon salt
1 tablespoon extra virgin olive oil
1 tablespoon extra virgin olive oil
1 tablespoon extra virgin olive oil
1.25 cup water
1.25 cup water
1.25 cup water
1.5 teaspoons sugar
1.5 teaspoons sugar
1.5 teaspoons sugar
1 tablespoon dry active yeast
1 tablespoon dry active yeast
1 tablespoon dry active yeast
Equipment
Kitchen Aid or bench mixermixing bowldish towelclear wrap
Tips
If using dry active yeast, ensure water is 105 to 110 degrees Fahrenheit.
If using instant yeast, it can be added directly to the flour.
For best flavor and airy crust (cold fermentation), refrigerate the dough for 24 hours before use.
If using the same day, let the dough rest on the counter for 1-2 hours before use.