Ingredients
1 package yeast
1 C warm water
3-3/12 C flour
1/2 t salt
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cordierite pizza stone — absorbs moisture for crispy crust
Baking steel for superior heat transfer — pizza, artisan bread
950F gas pizza oven — Neapolitan pizza in 60 seconds
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cordierite pizza stone — absorbs moisture for crispy crust
Baking steel for superior heat transfer — pizza, artisan bread
950F gas pizza oven — Neapolitan pizza in 60 seconds
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
You're reading one of recipes available free. Full library with Gastronome.
Sprinkle yeast over warm water in large bowl. Stir gently a few times until yeast dissolves. Add 3 C flour and salt and stir until a ball forms. Add more flour if sticky. Knead on flours surface for 3-5 minutes. Oil a 2 quart bowl with olive oil. form the ball into a ball and roll around the bowl to coat with oil. Heat oven to 250 degrees for 10 minutes then turn off. Cover the dough with plastic wrap and place the bowl in the oven. Dough should double in size in about 45 minutes. Punch down the dough then knead for 30 seconds more. Flatten on a pan covered with cornmeal to desired size and thickness. Bake at 450 degrees until dough begins to brown. About 13 minutes.