| 1 |
Preparing the Yeast Starter: Stir the yeast and 1/2 cup of the water in the mixer bowl, blending for several minutes with your fingers to dissolve the yeat completely. Then, still using your fingers, blend in 1 cup of the flour, mixing well to form a smooth batter. Cover the bowl with a towel and set in a warm (about 72 F), draft-free place for half an hour or more, until the starter is full of big bubbles. |
| 2 |
Mixing and Kneading the Dough: Stir the salt into the remaining flour, mix together well, and add it to the starter. Pour in all but 1/4 cup of the remaining water and attach the bowl to the machine. Start beating at slow speed and gradually increase to medium, adding droplets of water if the dough seems stiff and dry. Knead for a good 5 minutes, until the dough is smooth. It is ready when it forms a ball that cleans all the flour from the sides of the bowl. Transfer the dough to a floured counter and knead it several minutes by hand-until it is smooth and elastic, and holds its shape when bent back and forth between your two hands. |
| 3 |
Rising: Briefly knead the dough into a smooth, round ball. Dust the bowl with a sprinkling of flour and flour the ball of dough lightly before turning it about in the bowl. Cut a crss 3 inches long and 1/2 inch deep in the top of the dough, and sprinkle with a dusting of flour. Cover the bowl with a towel. Let rise to double its volume, again in a warm, draft-free spot (about 72 F) -2 hours or so. |
| 4 |
Finishing the Dough: Turn the dough out onto a floured counter and knead for 2 minutes. The dough is now ready to use in any way you wish. For pizzas, cut it into 8 pieces, as described in the next step. |
| 5 |
Ahead-of-Time Note: At this point, the dough may be returned to its bowl, covered with plastic, and left overnight in the refrigerator-punch and weight it down occasionally until it has chilled. |
| 6 |
Preparing the Pizza Shape: Working on a lightly floured counter and keeping your hands lightly floured so the dough will not stick, cut the dough into 8 even pieces. Work on one piece at a time, leaving the others covered with a towel. Roll a piece in a circular motion under the palm of your hand to form a tennis ball shape, then pick it up in both hands, with your thumbs on top, and gently stretch and fold the dough, always maintaining its round ball shape. Once you start forming the dough, a kind of skin forms on the surface, as though it were very fine rubber-you can't see it, but you can feel it. By stretching the top surface down to the bottom of the ball and turning and repeating that motion, you create a surface tension that will hold the ball in shape. After 5 to 6 folds and turns, you should have a smooth surface with a rough bottom; now either roll the dough in your hands or rotate it on the counter to smooth the bottom. Repeat with the remaining pieces of dough, setting the balls, smooth side down, on a floured baking sheet. Dust the tops with flour, cover with a towel, and place in a warm (72 to 75 F), draft-free place until they have doubled in volume-about 2 hours. |
| 7 |
Ahead-of Time Note: The dough may be kept overnight in the refrigerator, in which case set the balls on an oiled pan, brush the top surface of each ball with olive oil, and cover with plastic wrap, to prevent a crust from forming on the surface. Or you may freeze the balls of dough, wrapping each separately. |
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