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Italian | |
| makes 4 - 12” Pies (or 2 16") Scale recipe up or down using the percentages (note you can use it over 7 days so 2 pies in 7 days) Ingredients 500 grams (3 3/4 cups) organic bread flour (100%) 16 grams (2 tsp) fine sea salt (3%) 1 gram (1/4 tsp) active dry yeast (.2%) 350 grams or (1 1/2 cups ) of water (70%) | |
| In a large bowl, whisk together the bread flour, salt, and yeast. Slowly add the water, and mix with a wooden spoon just to combine. Once the mixture is moistened, lightly flour a countertop or large cutting board and remove the dough from the bowl with lightly oiled or wet hands (to discourage sticking). Knead for 2-3 minutes to remove clumps. The dough won't become elastic, but should easily form a loose ball. Place the dough in a bowl and cover with an air tight lid or plastic wrap and leave out for 24 hours. Place dough container in refrigerator for at least 2 days and up to 7 days. Remove portions as needed and goto next step. Lightly flour a large cutting board or your kitchen countertop, and place the dough on it. Wet or lightly oil your hands again. Make your dough balls. Place the dough balls on a sheet tray and lightly flour and cover. Let proof for 4-6 hours to allow the glutens to relax. | |
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