Dough for flat breads, pizza and french bread
This dough is has such good flavor and is so good to work with. It is made for a cool rise, so make sure and start it at least the day before. Well, you don't have to, but it is better if you do.
Servings: 15
Ingredients
- 4 cups cool water
- 8.5-10 cups all purpose flour This can also be subbed for a whole wheat or even partial if you prefer.
- 2 teaspoons salt
- 2 tablespoons olive oil
- 5 teaspoons instant yeast
Instructions
- Mix all ingredients in mixer for 6-8 minutes. Dough should pull away from the side of the bowl, but still be slightly tacky. Put into prepared container or ziploc bag right away. Make sure and spray container or bag with pan spray. Otherwise, you will be fighting a dough stuck in the bag. Put into fridge.Let it set overnight at least, or up to 7 days. Pull from fridge, divide portions you are using and return the rest to the fridge for later. Form and cover.Let it rise until doubled. Bake at 425-450 degrees, on convection if you have it. Prepare as recipe calls for.