Ingredients
Mix for 5 minutes the salt, sugar, yeast and water
May need to add a little more water if the water is hard
May need to add a little more water if the mix is dry
Put above mixture into flour and mix for 15 minutes
Let sit out (proof) for five hours and then refrigerate
Separate into two 1 ½ # mounds or three 1# mounds and put into tupper ware containers with lids
Must let rise and push down after 2-3 hours, Do this three times. Each time the mound is pounded down and folded into itself. Roll it into a stem and slap it down into a round ball mound. Slop oil on the ball mound and return to the tupper ware.
Dough must ferment for 24 hours before using
When ready to roll out, press down down again prior to taking out of the tupper ware.Flour both sides.
Press down on counter so that the mound becomes flat. Press to a 12 inch diameter. Keep a ridge around the perimeter edge.
Throw or roll into the size required
Add toppings
Preparation
Mix for 5 minutes the salt, sugar, yeast and water May need to add a little more water if the water is hard May need to add a little more water if the mix is dry Put above mixture into flour and mix for 15 minutes Let sit out (proof) for five hours and then refrigerate Separate into two 1 ½ # mounds or three 1# mounds and put into tupper ware containers with lids Must let rise and push down after 2-3 hours, Do this three times. Each time the mound is pounded down and folded into itself. Roll it into a stem and slap it down into a round ball mound. Slop oil on the ball mound and return to the tupper ware. Dough must ferment for 24 hours before using When ready to roll out, press down down again prior to taking out of the tupper ware.Flour both sides. Press down on counter so that the mound becomes flat. Press to a 12 inch diameter. Keep a ridge around the perimeter edge. Throw or roll into the size required
