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Ingredients
- 1 pound (grapefruit-size portion) BOULE DOUGH
- White flour for the pizza peel.
Details
Preparation
Step 1
1. Cut-off a 1-pound (grapefruit-size) piece of refrigerated dough without dusting the surface with flour; wet hands will help prevent sticking. Using your wet hands, shape the dough into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. With your wet fingers, flatten the ball into an elongated oval about 3/4 inch thick. Don't make it thinner than 3/4 inch, or it will puff like a pita bread, which isn't desirable here.
2. Twenty minutes before baking time, preheat the oven to 450 degrees, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread.
3. Place the loaf on a flour-covered pizza peel and allow to rest for 20 minutes. Dust the top with flour, but don't slash the loaf.
4. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for 20 minutes, or until deeply brown.
5. Allow to cool on a rack before cutting or eating.
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