Ingredients
- 3.25 c Flour 00 Grade
- 3.25 c Flour All Purpose
- 1 tbs Salt
- 2.25 tsp Dry Yeast (1 Packet)
- 3 c Warm water At least 110 degrees, but not scalding
- 1 tbs Olive Oil Optional
- 1 tbs Sugar
Instructions
- Gather your ingredients. Note the butter & cornmeal are for a variant you can find below in my notes.
- Combine all of your dry ingredients (except the yeast and sugar) into a bowl and mix well.
- Add the yeast and sugar into the warm water. Still well. Let sit at least a few minutes to ensure the yeast has activated.
- In a mixer (or by hand if you're feeling ambitious), combine the liquid and dry ingredients.
- Mix on low until a ball has formed and is easily handled. If it feels too sticky, add some flour. If too dry, add a little water. SMALL ADJUSTMENTS ONLY!
- Place your dough into a bowl and cover. Allow to rise for at least one hour. 2-4 hours preferred.
Notes
- This recipe will make A LOT of dough. Let is all rise as one piece, but portion off any extras after the rise, wrap in plastic, and put into the fridge for up to a week.
- A crispier and butter variant of this would be to adjust as follows:
- Sub 1/2c Cornmeal for 1/2c of the Flour.
- Sub 1/4c melted Butter for 1/2c of the Water
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