Step 1

Combine dry ingredients into a bowl and whisk.

Step 2

Slowly add water, using a wooden spoon mix thoroughly.

Step 3

Remove from bowl and knead for 2-3 minutes to remove any clumps.

Step 4

Place dough in a bowl and cover with a damp cloth or plastic wrap.

Step 5

Place on counter and bulk ferment for 24 hours at room temperature.

Step 6

Lightly flour a work surface, remove dough and place on floured work surface.

Step 7

Divide dough into equal portions. (this recipe makes 4- 10" pies or 3- 12"-14" pies)

Step 8

Next we're going to make dough balls. Place one dough between your hands and fold two sides into center. Rotate 90° and fold into center, continue this process until a ball is formed. Place smooth side into palm and swiftly pinch the seam closed. You can be aggressive with the pinch. Gently roll between your hands to form a tight boule.

Step 9

Place dough into highly oiled plastic cylindrical containers (16 oz. deli takeout containers are perfect for this), date containers and place in fridge for 48 hours.

Step 10

Remove from refrigerator at least 1 hour before you use.