Directions
- 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.
- 2Mix the flour, salt, and oil on speed one for 30 seconds to a minute.
- 3In 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.
- 4Mix the water, sugar, and yeast, then let it sit for 4-5 minutes to activate the yeast.
- 5With the mixer running on speed one, gradually incorporate the activated yeast mixture into the flour mixture.
- 6Once everything is incorporated, let the mixer run on speed one or two for 1-2 minutes to combine the dough.
- 7Increase 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.
- 8Stop the machine and carefully remove the dough from the hook.
- 9Lightly oil a mixing bowl and place the dough inside.
- 10Cover the bowl with a dish towel and let the dough rest for about 15 minutes.
- 11Lightly oil a clean counter surface.
- 12Place the dough ball onto the oiled counter and cut it in half.
- 13Roll each half into a tight ball by folding and pulling the dough, then pinching the bottom closed.
- 14Place 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
- 1 tablespoon salt
- 1 tablespoon extra virgin olive oil
- 1.25 cup water
- 1.5 teaspoons sugar
- 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.
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