Ingredients
1 pkt Yeast
1/4 c. Water
2 1/4 c. Hot water
6 Tbsp. Oil, + extra for pan
5 1/2 c. Flour, (approx)
1 tsp Salt
Method
Sources
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Classic blend — oregano, basil, thyme, rosemary, marjoram
Durum wheat semolina — fresh pasta, bread, pizza dusting
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Classic blend — oregano, basil, thyme, rosemary, marjoram
Durum wheat semolina — fresh pasta, bread, pizza dusting
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Dissolve yeast in 1/4 c water. Combine with hot water, oil, salt and flour. Mix together thoroughly and let rise 30 to 40 min or possibly till doubled in size. Punch down and divide dough into 3 parts and place in 3 oiled pie pans. Let rise 50 to 60 min or possibly till doubled in size, brush tops lightly with oil. Bake at 350 degrees 50 min or possibly till done.