This takes a bit of practice to make 4 crusts
8 cups flour sifted-50% bread flour and 50% unbleached-Reserve til later
1 and 1/3 cups of water in a sauce pan
Add 1 Tablespoon salt and 2 Tablespoon Sugar(white)
6 Tablespoons olive oil
Bring to boil and cool(like folk do for a Brine)
Next step is Yeast
2/3 cup boiling water with 1/4 teaspoon sugar
When water cools to 105 degree add 3 packets Yeast
I use this
Let the Yeast mixture Proof i.e grow five minutes
Add the first water(1 and 1/3 cup) and other ingredients in it to the 8 cups flour.Then add the yeast mixture and mix VERY WELL!!!
Let this mixture sit on a floured board 10 minutes with your large mixing pan covering it...
Start needing the mixture with flour to reduce tackiness 10-15 minutes
Put the large glob of mixture back in pan and oil the top lightly(olive oil)
Cover with a wet towel.
Put in a oven for 1- to 1 and 1/2 hours
Turn the dough out of pan onto floured board
Divide into 4 pieces.
Cover the pieces and let rest 10-15 minutes.
Roll out equal amounts to make 4 crusts and bake each crust 10 minutes.
Keep crusts not in oven covered at all times...
I put small fork marks like this in top of crust before and Uually during baking as this is active yeast crust and will bubble a bit.
You can see fork marks in this 10 minute baked crust.I freeze the other 3 crusts for later use..
Takes some practice,but will become easy after a few dozen/thousand!
8 cups flour sifted-50% bread flour and 50% unbleached-Reserve til later
1 and 1/3 cups of water in a sauce pan
Add 1 Tablespoon salt and 2 Tablespoon Sugar(white)
6 Tablespoons olive oil
Bring to boil and cool(like folk do for a Brine)
Next step is Yeast
2/3 cup boiling water with 1/4 teaspoon sugar
When water cools to 105 degree add 3 packets Yeast
I use this
Let the Yeast mixture Proof i.e grow five minutes
Add the first water(1 and 1/3 cup) and other ingredients in it to the 8 cups flour.Then add the yeast mixture and mix VERY WELL!!!
Let this mixture sit on a floured board 10 minutes with your large mixing pan covering it...
Start needing the mixture with flour to reduce tackiness 10-15 minutes
Put the large glob of mixture back in pan and oil the top lightly(olive oil)
Cover with a wet towel.
Put in a oven for 1- to 1 and 1/2 hours
Turn the dough out of pan onto floured board
Divide into 4 pieces.
Cover the pieces and let rest 10-15 minutes.
Roll out equal amounts to make 4 crusts and bake each crust 10 minutes.
Keep crusts not in oven covered at all times...
I put small fork marks like this in top of crust before and Uually during baking as this is active yeast crust and will bubble a bit.
You can see fork marks in this 10 minute baked crust.I freeze the other 3 crusts for later use..
Takes some practice,but will become easy after a few dozen/thousand!