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1. Mix flour, 3 cups water, and yeast together in a large mixing
bowl. Knead vigorously on a lightly floured surface; dough should be
sticky and wet. After 10 minutes, add salt. Kneed until dough begins to
pull away from the working surface and develops a smooth, light sheen, 5
to 7 minutes more.
2. Lightly coat the interior of a large mixing bowl with olive oil; make
sure the bowl is at least 3 times larger than the dough. Set dough in
bowl, and let rise until it triples in volume, 2 to 2 1/2 hours.
3. Heat the oven to 500° with a baking stone or a baking cloche.
Meanwhile, divide dough in half, and form two ovals or rounds. Allow to
sit on generously floured parchment paper or dish towel. Let dough double
in size, about 45 minutes.
4. Invert dough onto heated baking stone or cloche, then score deeply with
a razor or a sharp knife, making three slashes, each about 2 inches long.
If you have a baking cloche, cover it immediately with the bell. If using
a baking stone, you need to add moisture to the oven for at least 20
minutes of the baking process; place a pie pan filled with ice cubes on
the floor of the oven to produce steam, and refill with more ice as
necessary. Bake dough for 20 minutes.
5. Remove the bell or moisture source, and lower temperature to 425°.
Bake until crust is a rich brown, about 25 minutes more.
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