- 16 ounces warm water
- 2 ounces dry packet yeast
- 1 1/4 to 1 1/2 pounds high gluten flour
- 1/2 ounce salt
- 1 tablespoon olive oil
Preheat oven to 400 degrees F.
In a small container, combine the warm water and yeast, and stir. In a large bowl combine the flour and salt, and mix together with the yeast and water. Mix together until a dough forms, and knead until smooth and elastic. The dough should be firm with a slight spring. Place dough in an oiled bowl, and cover until dough rises and doubles in size, about 45 minutes to 1 hour.
Once the dough has risen, scrape dough from bowl onto a floured surface. Knead again, and shape into a disc. Cover dough and let rise again for about 45 minutes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of John Libonati