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Categories:Viewed: 18 - Published at: 2 years ago
Ingredients
- 3 1/2 cups bread flour
- 1 tablespoon vital wheat gluten
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3/4 cup sourdough starter
- 3/4 cup water
- 1 teaspoon instant yeast
Method
- Load bread machine according to manufacturer's instructions. Watch when it starts the kneading cycle & adjust dough consistency with either a bit of flour or water as sourdough starters vary in thickness. Goal is an elastic somewhat soft but not at all sticky dough (a little softer than a baby's behind LOL).
- Once dough cycle completed, roughly knead & then dump dough into an oiled bowl & let rise 2nd time, either room temp or in fridge(for use the next day).
- Knock down after 2nd rise & divide into 2 pieces. Shape your pies (dusting your work area with semolina flour) and add your favorite sauces & toppings. Bake on preheated stone at 475 degrees F for 14 - 16 minutes.
- Oiled dough can also be divided & frozen in freezer bags with the air expressed. If freezing, remove from freezer & allow to thaw, do 2nd rise & use for pie.
