This is as easy as can be. These days, I make it every two weeks, and not for pizza -- which I've used it for, as well as calzones -- but for foccaccia bread.
I've decided to stop buying baguette, which is deadly to a single girl, and now make a double batch of this.
I *do* knead it for 5-10 minutes. I raise it an hour or two, then I cut it into 8 balls. Each portion I stick in a Ziploc sandwich bag, then freeze.
I pop it in the fridge the night before I want one, let it come to room temp for an hour after work, shape into a flatbread on a floured board, let it rise until a finger indent remains, preheat my pizza stone to 450, put olive oil, sea salt, rosemary on my flatbread, and bake until it's golden-brown and bubbly. WONDERFUL.
For a pizza bianco -- a little fresh basil, fresh mozza, sea salt (add charcuterie if you like) -- and bake until happy.
For calzone, it's fabulous.
Freezing this dough gives it time to rise and get happy. It's easy to make, will freeze for 4-6 weeks, and I highly recommend it as a way to give yourself a LITTLE incredible flatbread with a barbecued meal, salad, whatever.
Just my take. :)
Was this review helpful?
124 users found this review helpful
This is as easy as can be. These days, I make it every two weeks, and not for pizza -- which...