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INGREDIENTS

Servings: 3
Flour, all-purpose, unbleached
414.7
g
Yeast
3.3
g
Sea salt
6.6
g
Sugar, granulated
6.6
g
Water
262.1
g
Extra virgin olive oil
6.6
g
TOTAL TIME: 4 Hours
COPY TO CLIPBOARD

DIRECTIONS

  1. In a mixing bowl, blend about 2 tbsp of the pre-measured water and combine with 1/2 of the yeast. Let rest until a bit frothy.
  2. Add the remaining water to the frothy yeast mixture. Blend in 1/2 of the flour and mix until all the flour in the bowl is wet. Let rest 4-24 hours at room temperature.
  3. Mix the remaining dry ingredients, yeast and flour in a separate bowl. Add this mixture into the rested yeast mixture. Mix until incorporated. Rest 15-20 minutes.
  4. Add in the sugar, salt and oil and mix to combine. Cover and let rest at room temperature until doubled in size.
  5. Deflate the dough to knead for a few minutes. Cover and rest at room temperature until doubled in size.
  6. Divide the dough into 8oz. dough ball weights and shape into spheres. Rest in a covered bowl or container until doubled in size.
Chef's note

This recipe will yield approximately three 8oz. dough balls.

Desired Dough Ball Weight: 240.0g

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