Ingredients
Main
- 500 g universal flour
- 500 g 00 flour
- 650 g water
- 20 g salt
- 1/2 tsp yeast
Basics
- oil
Method
Preparation
Dough takes up a lot of space, and this one rises quite a lot. Be prepared with large dishes and a lot of refrigerator space.
Cooking
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In a large bowl combine universal and 00 flour, yeast and salt. Mix up, then add water and knead until uniform.
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Leave under a linen cloth at room temperature for 15 minutes, then knead again this time trying to form a ball.
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Leave under a linen cloth at room temperature for 15 minutes again, then knead again still trying to form a ball.
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Transfer your dough to an oiled bowl, leave covered / under a line cloth at room temperature for about 6-8hrs, or until doubled in size.
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Knead your dough the same way again, then split into 3rds or 4ths and transfer to a larger flat dish, so that they have room to rise and not stick to each other. Leave in the fridge for at least about 12hrs, and up to around 48hrs.