![]() Press each portion into a flat circle and divide the filling equally between all of the dough portions.įold the edges of dough over the filling and press it into a disc. Transfer the dough to a clean work surface and divide it into 8 or 16 equal portions. Cover with plastic wrap and set aside to rise until doubled in volume.Ĭombine all of the filling ingredients together in a bowl and mix until they're all incorporated. Grease a large bowl with olive oil and toss the dough in the bowl. Add it to the yeast mixture along with the olive oil. The yeast is active when a puffy cloud forms at the top of the mixture.Ĭombine the flour with the salt in a large bowl and whisk together. Whisk together and let it sit for 8 minutes so that the yeast activates. In the b owl of a tabletop mixer that has been fitted with the dough hook attachment add the water, sugar, yeast and the quarter cup of flour.
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