The “Sponge”:
2 teaspoons dry yeast
3/4 cup lukewarm water
2/3 cup bread flour
Dry Ingredients:
4 cups unbleached white flour (or bread flour)
1/4 cup rye flour (or more bread flour)
1 teaspoon salt
1/3 cup olive oil
1. Make the sponge: Combine the sponge ingredients in a mixing bowl; set aside for 30 minutes.
2. Combine the 4 and 1/4 cups of flour and salt in a separate bowl. Mix well.
3. After the 30 minutes is up, take a cup of the flour mixture, and a cup of cold water, and mix it with the sponge, using whisk and then a rubber spatula. Set aside for another 30 minutes.
4. In a large bowl, pour 2/3 of the flour mixture. Pour the sponge mixture on top and slowly incorporate the flour using your rubber spatula.
5. When most of the flour is gone, add in the remaining flour mixture and the olive oil, and slowly incorporate using the spatula. (Doesn't need to be completely mixed together)
6. On a floured cutting board or counter, knead the dough (about 5-6 minutes of kneading).
7. Take the dough ball, rub some olive oil on it and put in a bowl. Let sit for 2 hours (to rise).
8. Lay the dough out and punch it down. Cut into six pieces.
9. Use the dough now, or form into balls and coat with olive oil, put in freezer bag to allow it to cure overnight (in refrigerator).
2 teaspoons dry yeast
3/4 cup lukewarm water
2/3 cup bread flour
Dry Ingredients:
4 cups unbleached white flour (or bread flour)
1/4 cup rye flour (or more bread flour)
1 teaspoon salt
1/3 cup olive oil
1. Make the sponge: Combine the sponge ingredients in a mixing bowl; set aside for 30 minutes.
2. Combine the 4 and 1/4 cups of flour and salt in a separate bowl. Mix well.
3. After the 30 minutes is up, take a cup of the flour mixture, and a cup of cold water, and mix it with the sponge, using whisk and then a rubber spatula. Set aside for another 30 minutes.
4. In a large bowl, pour 2/3 of the flour mixture. Pour the sponge mixture on top and slowly incorporate the flour using your rubber spatula.
5. When most of the flour is gone, add in the remaining flour mixture and the olive oil, and slowly incorporate using the spatula. (Doesn't need to be completely mixed together)
6. On a floured cutting board or counter, knead the dough (about 5-6 minutes of kneading).
7. Take the dough ball, rub some olive oil on it and put in a bowl. Let sit for 2 hours (to rise).
8. Lay the dough out and punch it down. Cut into six pieces.
9. Use the dough now, or form into balls and coat with olive oil, put in freezer bag to allow it to cure overnight (in refrigerator).
Pizza dough should be at room temperature to use.
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