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Export 1 ingredients for grocery delivery
Step 1
Preparation
Step 2
Stir together:
Step 3
2 tsp dry yeast
Step 4
1/2 c lukewarm water
Step 5
Add and mix well:
Step 6
1/4 c unbleached white flour
Step 7
1/4 c rye flour
Step 8
Allow mixture to sit until quite bubbly, about 30 min.
Step 9
Mix together in another bowl:
Step 10
3 1/4 c unbleached white flour
Step 11
1 tsp salt
Step 12
Stir this into the yeast and flour mixture with:
Step 13
3/4 c cold water
Step 14
1/4 c olive oil
Step 15
Mix thoroughly by hand. Turn the dough out onto a lightly floured board and knead until the dough is soft and elastic, about 5 min. If the dough is too wet, add more flour but only enough to form a soft, slightly sticky dough.
Step 16
Put th edough in a large bowl, cover, and let rise in a warm place until doubled in size, about 2 hours. Or let the dough rise overnight in the fridge. Remove from the fridge 2 hrs before shaping.
Step 17
Divide the dough in 2 boalls and form each piece into a nice, smooth ball. Allow the balls to rest at room temp, warattped loosely in plastic, for an hour or so. Flatten each ball into a disk about 5 or 6 inches in diameter, flour lightly, cover, and let rest for another 15 min. Place a pan on the lowest rack in the over. Peheat the oven to 500 F.
Step 18
Gently stretch the disk into a round roughtly 10 inches in diameter and put on a floured peel. Brush with olive oil and, leaving a 1/2 inch border uncovered, top with ingredients.
Step 19
Slide onto bake sheet and bake about 10 - 20 min.
Step 20
Preparation
Step 21
Stir together:
Step 22
2 tsp dry yeast
Step 23
1/2 c lukewarm water
Step 24
Add and mix well:
Step 25
1/4 c unbleached white flour
Step 26
1/4 c rye flour
Step 27
Allow mixture to sit until quite bubbly, about 30 min.
Step 28
Mix together in another bowl:
Step 29
3 1/4 c unbleached white flour
Step 30
1 tsp salt
Step 31
Stir this into the yeast and flour mixture with:
Step 32
3/4 c cold water
Step 33
1/4 c olive oil
Step 34
Mix thoroughly by hand. Turn the dough out onto a lightly floured board and knead until the dough is soft and elastic, about 5 min. If the dough is too wet, add more flour but only enough to form a soft, slightly sticky dough.
Step 35
Put th edough in a large bowl, cover, and let rise in a warm place until doubled in size, about 2 hours. Or let the dough rise overnight in the fridge. Remove from the fridge 2 hrs before shaping.
Step 36
Divide the dough in 2 boalls and form each piece into a nice, smooth ball. Allow the balls to rest at room temp, warattped loosely in plastic, for an hour or so. Flatten each ball into a disk about 5 or 6 inches in diameter, flour lightly, cover, and let rest for another 15 min. Place a pan on the lowest rack in the over. Peheat the oven to 500 F.
Step 37
Gently stretch the disk into a round roughtly 10 inches in diameter and put on a floured peel. Brush with olive oil and, leaving a 1/2 inch border uncovered, top with ingredients.
Step 38
Slide onto bake sheet and bake about 10 - 20 min.
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