Oh Baby, this is tasty. This only needs to rise about 6-8 hours, so as long as you mix it up by about 11 am, it will be good to go by dinner time! This recipe should make a 14″ thin crust (my fave) or a 12″ thick crust.
- Just over 1 1/4 cups AP flour
- 1 1/2 – 2 Tablespoons Everything But The Bagel
- 1/2 teaspoon yeast
- 1 Tablespoon malt (Optional: This will help give it that golden brown color.)
- 1/2 cup of The Yeastie Boiz starter
- about a 1/2 cup of water
If you want a more traditional dough, use 1 1/2 teaspoons of salt instead of the EBTB.
Mix it all up good. The dough should not really stick to your hands as you pound and fold it. A little dry is better than too wet.
Let it rise 6-8 hours. It should be nice and puffy and mebbe almost double in size. More is ok too!
Use a silicon spoon to fold the edges back into the center, and then flour up your hands and go to town. Stretch and shape and pound and toss and keep sprinkling flour and flipping your disc back and forth until you get the size you want. I shape mine right on the cast iron pan I bake on. I put corn meal on the pan and stretch the dough to fit.
Let it sit while your oven preheats. I put mine at 500, which is as high as it goes.
I like a crispier crust so I put my tomato sauce on, and then bake it for 6 minutes or so, and then pull it out and put on the cheese and toppings.
You’re on your own for how you like to cook it, but I go another 10-12 after I put on all the toppings. I like mine well-done though.