Sorry for the delay, it's been one heck of a busy week.
4 cups warm water (110 degrees F/45 degrees C)
1/4 cup white sugar
3 (.25 ounce) packages active dry yeast
2 teaspoons salt
11 cups flour (I use whole wheat and it works fine)
1 teaspoon garlic powder
6 tablespoons margarine
1 tablespoon cornmeal
1 tablespoon olive oil
1/2 cup grated Parmigiano Reggiano cheese
1.Dissolve yeast and sugar in 1 1/2 cups warm water. Let stand 5 to 6 minutes, until mixture is foamy.
2.In a large bowl, mix together half the flour, remaining water, garlic powder, salt, oregano, and margarine. Add yeast mixture, and stir to combine. Work in remaining flour 1/2 cup at a time until a soft dough forms.
3.Transfer dough to a lightly floured surface, and knead for 10 minutes. Put dough in large plastic bag, and place in refrigerator. Let rise until tripled in bulk. *before bagging it, brush it with olive oil so it won't stick*
4. Before you add any topping, put the dough in an unlit oven for 45-55 minutes. This is the second proof and it gives it a nice fluffy texture.
5.Bake at 450 degrees F for 18 to 20 minutes.
This is enough dough for 6 crusts. These can be frozen after the first rise. Just roll in plastic wrap, then aluminum foil and put in Ziploc bags.
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