Traditional “Tossing” Dough

By | September 15, 2016

Ingredients

  • 1⅓ cup warm water (100—110°)
  • 1 teaspoon active dry yeast
  • 1 tablespoon local honey
  • 3¾ cups 00 wheat flour
  • 1 tablespoon salt
  • 2 teaspoons vital wheat gluten (optional)
  • Olive oil as needed

Preparation

Combine water, yeast and honey and set aside. Combine flour, salt and wheat gluten (if using) in the bowl of a stand mixer. Pour in water mixture gradually and mix using a dough hook for 5 minutes on medium speed. Let dough rest for a few minutes and mix for another 5 minutes. Divide dough into 4 equal balls and coat lightly with olive oil. Let dough rise at room temperature for 1½ to 2 hours before using.

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Ingredients

  • 1⅓ cup warm water (100—110°)
  • 1 teaspoon active dry yeast
  • 1 tablespoon local honey
  • 3¾ cups 00 wheat flour
  • 1 tablespoon salt
  • 2 teaspoons vital wheat gluten (optional)
  • Olive oil as needed
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