1. MIXING INSTRUCTIONS: 2. Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food container. 3. Add oil and honey. 4. Mix in the remaining dry ingredients without kneading, usings a spoon or a heavy-duty stand mixer with dough hook. 5. Note:: If not using a mixer you may need to use wet hands to incorporate the last bit of the flour. 6. Cover (not airthight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours. 7. The dough can be used immediately after rising, however it is easier to handle when cold. 8. Refrigerate in a lidded (not airtight) container and use over the next 7 days. 9. BAKING INSTRUCTIONS: 10. Dust the surface of the refrigerated dough with flour and cut off a grapefruit size piece (1 lb.). 11. Dust with more flour and quickily shape into a ball by stretching the surface of dough around to the bottom on all four sides, roating the ball a quarter-turn as you go. 12. Flatten the top slightly and allow to rest on a cornmeal-covered pizza peel for 40 minutes. 13. Twenty minutes before baking time, preheat oven to 450ยบ F, with a baking stone placed on the middle rack. 14. Place a cast iron skillet or empty broiler tray on the bottom rack. 15. Sprinkle loaf liberally with cornmeal and slash the top using a serrated bread knife. 16. Slide loaf directly onto the hot stone. 17. Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door. 18. Bake for about 30 minutes or until top of crust is dark brown and firm. Smaller or larger loaves will require adjustments in baking time. 19. Remove from oven and cool on wire rack. 20. Allow to cool before slicing. ---------------------------------------------------------------------------
Nutrition
Ingredients
