Ingredients
- 485g King Arthur All Purpose or Bread Flour
- 290-320g Cold Water (60%-66% can do higher hydration is using stand mixer)
- 1.2g (1/2 tsp) Instant Dry Yeast (0.25%)
- 12g salt (2.5%)
- 10g Oil (2%)
- 5g sugar (1%, or honey/agave at 10g/2%)
Instructions
- Mix for 8-10 min
- Rest 30 min
- Hand stretch, and bulk ferment at room temp for 1 hr
- Make 2 balls
- Place in lightly oiled container
- Refridgerate for 48-72 hours
- Remove 2-3 hours before using
- Preheat cast iron baking sheet for 30 min at 550F
- Bake at 550F for 7 minutes